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Sushi #2

ingredients

makes 8 - 10
3 sheets nori (paper-thin seaweed)
150 g (5 oz) fresh tuna fillet, cut into fingers
5 ml (1 tsp) wasabi (Japanese horseradish)
6 young carrots, blanched
450 g (1 lb) 6 cups cooked Japanese rice

for the salmon sushi

2 eggs
2.5 ml (1/2 tsp) salt
10 ml (2 tsp) sugar
5 sheets nori
450 g (1 lb) 6 cups cooked Japanese rice
150 g (5 oz) fresh salmon fillet, cut into fingers
5 ml (1 tsp) wasabi paste
1/2 small cucumber, cut into strips

method

1. To make the tuna sushi, spread half a sheet of nori on to a bamboo mat, lay strips of tuna across the full length and season with the thinned wasabi. Place a line of blanched carrot next to the tuna and roll tightly. Moisten the edge with water and seal.

2. Place a square of damp wax paper on to the bamboo mat, then spread evenly with sushi rice. Place the nori-wrapped tuna along the centre and wrap tightly, enclosing the nori completely. Remove the paper and cut into neat rounds with a wet knife.

3. To make the salmon sushi, make a simple flat omelette by beating together the eggs, salt and sugar. Heat a large non-stick pan, pour in the egg mixture, stir briefly and allow to set. Transfer to a clean dish towel and cool.

4. Place the nori on to a bamboo mat, cover with the omelette, and trim to size. Spread a layer of rice over the omelette, then lay strips of salmon across the width. Season the salmon with the thinned wasabi, then place a strip of cucumber next to the salmon. Fold the bamboo mat in half. Cut into neat rounds with a wet knife.

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