Total Steps
5
Ingredients
14
Tools Needed
11
Ingredients
- lemon, very thinly sliced
- 1 tablespoons sesame seeds, toasted
- 3 green onions green onions, thinly sliced on the diagonal
- 1 small bunch chives, thinly sliced on the diagonal(optional)
- 1 sheet toasted nori (about 8 X 7 inches)
- 1 cup yoghurt cheese
- 1/4 cup thick yoghurt(optional)
- 1/4 cup mayonnaise(optional)
- 1 pound smoked salmon
- 2 tablespoons Russian-style mustard
- 1 cup seasoned rice vinegar(optional)
- 16 slices English cucumber, unpeeled
- 1 cup cold water
- 2 cups sushi rice
Instructions
Step 1
Place rice in a bowl and cover with cold water. Swish rice around and drain. Repeat until water is clear. Drain rice well.
Step 2
Place rice in a medium saucepan and add 2 1/4 cups cold water. Cover. Bring to a boil on a medium-high heat. Boil for 1 minute. Reduce heat to low and cook for 10 minutes. Remove from heat and allow to rest for 10 minutes. (Do not lift the lid at any time during cooking and resting!)
Step 3
Toss rice gently with vinegar. Cover rice with a damp towel if you are not using it right away.
Step 4
Line an 8-inch square baking dish with plastic wrap. Arrange cucumber slices in a single layer over the bottom. Arrange smoked salmon slices on top of cucumber. In a small bowl, combine mustard with yogurt cheese. Spread over salmon.
Step 5
Pat half the sushi rice on top of salmon and sauce. Place nori on top of rice (cut to fit, if necessary). Pat in remaining rice. Cover with plastic wrap. Weight the rice down with cans of food or bricks covered with foil. Allow to rest at room temperature for 15-30 minutes. To serve, unwrap and un-mold onto a serving platter. Scatter chives and sesame seeds over top and garnish with lemon slices.