Salmon and Cucumber Futomaki

Method

1. 1

   Wash 3 cups of sushi rice gently with your fingertips, changing the water until it is only faintly cloudy, then leave it to drain for 15 minutes so the grains hydrate evenly.

2. 2

   Add the rice and 3 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.

3. 3

   Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.

4. 4

   For the filling, cut the salmon into long strips about 1/2 inch thick and cut the cucumber into long thin batons.

5. 5

   Wrap a bamboo mat in plastic wrap. Place a nori sheet shiny side down with a long edge nearest you and, with wet fingers, spread a thin even layer of rice over it, leaving a 1 inch strip bare at the far edge.

6. 6

   Lay the salmon and cucumber in a line across the center of the rice. Lift the edge of the mat, roll it over the filling and tuck firmly, then keep rolling and press gently to seal.

7. 7

   Wet a long knife, cut the roll in half, then cut each half into 4 even pieces using a gentle sawing motion.

8. 8

   Serve with soy sauce, wasabi and pickled ginger.