Salmon sushi

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For the sushi

  • 150g/5½oz sushi rice, rinsed thoroughly and drained
  • 225ml/8fl oz water
  • pinch salt
  • 25g/1oz sugar
  • 50ml/2fl oz rice wine vinegar
  • 4 sheets dried nori
  • 50-75g/2-3oz wasabi paste, plus extra to serve
  • 200g/7oz best-quality salmon fillet, skin removed, cut into strips
  • 0.5cm/¼in thick
  • ½ cucumber, peeled, seeds removed, cut into thin batons
  • ½ red pepper, seeds removed, cut into thin batons

For the dipping sauce

To serve