Salmon Maki Sushi

Preparation

1. Wash the rice in a sieve under cold running water until the water runs clear. Bring to the boil with the water, reduce the heat right down and cook covered for 10 to 12 minutes, then leave covered for a further 10 minutes.
2. Stir the rice vinegar, mirin, sugar and salt until everything has dissolved completely, warming briefly if necessary.
3. Put the rice in a shallow non-metal bowl, leave to cool for about 10 minutes, gently fold in the vinegar mixture with a wooden spoon and let the rice cool completely to room temperature. Then divide into 5 equal portions.
4. Pat the salmon dry and cut into strips about 8 cm long and 0.5 to 1 cm thick.
5. Place a nori sheet shiny side down on the bamboo mat, spread a portion of rice thinly over it and leave a 1.5 to 2 cm border free at the top. Make a groove in the front third and spread a tiny amount of wasabi into it.
6. Lay the salmon, cucumber and pepper in the groove. Moisten the free border with water, lift the mat and roll up firmly with gentle pressure. Repeat with the remaining sheets.
7. Dip a very sharp knife in cold water before each cut. Trim the ends straight, halve each roll and cut the halves into 4 equal pieces each.
8. Arrange cut side up and serve with soy sauce, pickled ginger and a little wasabi.

Drink with it

• Ginjo sake · excellent match

  Ginjo or Junmai Ginjo, well chilled

  The classic pairing: rice in the glass meets rice on the plate, and the delicate fruit and soft acidity accompany the sweet-sour sushi rice and let the salmon take the lead.

  Junmai, Ginjo, Daiginjo: What do these mean for sake? ↗

• Sparkling wine · excellent match

  Champagne or Crémant, brut

  Fine bubbles and tight acidity cut through the salmon fat and cleanse the mouth after soy sauce and ginger.

  Sparkling wine, Champagne, and Prosecco: what's the difference? ↗

• White wine · good match

  Grüner Veltliner or dry Riesling, cool

  Clear acidity and a green, slightly peppery note suit the cucumber and wasabi without overpowering the salmon.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · good match

  Japanese lager or pils, ice cold

  A slim body and fizz wash away the salt of the soy sauce and leave room for the fish.

  Pils or Helles: What's the Difference? ↗

• Floral gin · good match

  Floral gin with cucumber notes as a highball with tonic, plenty of ice

  The cucumber note mirrors the filling; ice and fizz keep the alcohol in check, which would otherwise make the wasabi hotter.

  Gin styles: London Dry, Old Tom, Navy Strength, and more ↗