Salmon sushi set

Before you start

• sashimi-grade salmon from a fishmonger you trust
• a bamboo mat helps but a tea towel will do

Ingredients

Serves 2 · dimmer marks are storecupboard

• 250gsushi rice
• 250gsashimi-grade salmon
• 3 tbsprice vinegar
• 2 tspsugar and salt
• 2nori sheets
• 1 handfulsoy and wasabi

Method

6 steps

1. boil · 25m walk away

   Rice rinsed until the water runs clear — seven or eight changes — then cooked with a fraction less water than usual.

2. fold · 6m

   Vinegar, sugar and salt warmed together and cut through the hot rice with a slicing motion, never stirred. Fanning it as you go gives the gloss.

3. rest · 20m walk away

   Covered with a damp cloth, down to body temperature. Cold rice goes hard and hot rice cooks the fish.

4. chop · 8m

   Salmon sliced against the grain at an angle, one clean stroke each — sawing tears it.

5. fold · 12m

   Wet hands, a small oval of rice, a dab of wasabi, fish draped over and pressed once.

6. finish · 2m

   Eaten fish-side down into the soy, so the rice never gets a chance to drink it.