Wild Alaska seafood sushi

recipe

Wild Alaska seafood sushi

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With a little practice, it's easy to make simple sushi at home. For best results make it when you have some spare time and patience. As an alternative to black cod, use wild Pacific cod or Wild Alaska halibut

Ingredients

100g (4oz) sushi rice
2 tbsp rice wine vinegar
1/2 tsp caster sugar
1/2 tsp salt
4 sheets nori (edible seaweed sheets)
100g (4oz) smoked wild Alaska salmon
1 avocado, peeled, pitted and cut into strips
1/2 cucumber, deseeded and cut into fine strips
Juice of 1/2 lemon
50g (2oz) Wild Alaska crab, sliced or flaked
2-3 tbsp wild Alaska salmon caviar (optional)
Pickled ginger, wasabi paste and soy sauce, to serve

Serves: 4

Directions

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Cook the sushi rice according to pack instructions. After it has simmered for minutes, turn off the heat and let it stand for minutes with the lid on. Transfer to a bowl and stir in the rice wine vinegar, sugar and salt.
Making one roll at a time, lay out a single sheet of nori on a sushi-rolling mat. Cover the nori with a thin layer of the cooked sushi rice leaving a m (in) border at the edge farthest away from you. Place strips of smoked salmon along the centre of the rice, horizontally, and position strips of avocado and cucumber on top. Sprinkle with a few drops of lemon juice.
Moisten the border with a little water, and roll up tightly from the front end. The moistened border will stick the roll together. Use a sharp knife to slice the roll into individual pieces. Repeat with the remaining nori sheets.
Shape the remaining sushi rice into small oblongs and top with neat slices of smoked salmon and crab. Top with a little salmon caviar, if desired.
Cover the sushi and keep refrigerated until ready to serve. Serve with pickled ginger, wasabi paste and soy sauce.

Source: Alaska Seafood