Topped with cucumber and smoked salmon, these impressive homemade sushi fingers make for a delicious starter. Give these a go next time you're entertaining - they’re sure to be a hit!
8 as a starter
Note: + cooling, setting & 10 mins standing time
- 1 1/2 cups (300g) sushi rice, rinsed, drained
- 1 tsp salt
- 1/4 cup (60ml) mirin seasoning
- 1/3 cup (80ml) rice wine vinegar
- 1 Lebanese cucumber, thinly sliced crossways
- 150g smoked salmon
- 1 tbsp vegetable oil
- 2 tsp sesame oil
- 3 tsp soy sauce
- 2 tsp lemon juice
- 1 1/2 tsp miso paste
- 1 tsp finely grated ginger
Place rice, salt and 2 1/2 cups (625ml) water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Cover and cook for 20 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.
Combine mirin and 1/4 cup (60ml) vinegar in a bowl. Place rice in a glass or ceramic bowl. Use a wooden spoon or rubber spatula to break up lumps while gradually adding mirin mixture, gently folding to combine. Continue folding for 15 mins or until rice is cool.
Grease a 20cm (base measurement) square cake pan. Line with plastic wrap, allowing sides to overhang. Arrange cucumber, overlapping slightly, over half the base. Arrange the salmon, overlapping slightly, over other half of base. Top with the rice. Use wet hands to press rice into the pan until smooth. Cover with plastic wrap. Top with a slightly smaller square cake pan. Place cans on top. Place in fridge for 2 hours or overnight to set.
Whisk the combined oil, soy sauce, lemon juice, miso, ginger and remaining vinegar in a bowl until smooth.
Remove cans and top pan from rice mixture. Uncover. Invert onto a clean work surface. Use a large sharp knife to cut in half between cucumber and salmon. Cut each half into pieces. Place on a serving platter. Serve with dressing.