- 7cm piece daikon
- 3 sheets yaki-nori (seaweed)
- 1 medium bowl filled with tap water and 1 tablespoon rice vinegar
- 3 cups prepared sushi rice
- 2 teaspoons wasabi
- 100g sashimi salmon, cut into 1cm thick strips
- 1/2 Lebanese or telegraph cucumber, deseeded, cut into 15mm strips
- 2 tablespoons gari (pink pickled ginger)
- 1/4 cup (60ml) Kikkoman Naturally Brewed Soy Sauce
Kikkoman sauce used in this recipe
Hoso-Maki-Zushi (Small Sushi Rolls)
Peel daikon and finely shred on a mandolin. Place the daikon in a bowl of water and leave to soak and become crisp while making the sushi. Drain well before use.
Fold nori sheets in half lengthways, parallel with lines marked on the rough side of the nori. Cut along the fold. Keep nori covered and dry while making sushi.
Make sushi by placing a bamboo sushi mat, with slats running horizontally, in front of you. Place a half sheet of nori, shiny side down, across the mat, about 2cm from the edge of the mat closest to you.
Dip fingers into a bowl of vinegared water and shake off excess. Pick up about 1/2 cup of rice and place it across the centre of the nori.
Wet fingers again, then gently rake fingers over the rice to evenly spread over the nori, leaving a 2cm strip on the far side of the nori uncovered.
Using your index finger spread a dab of wasabi across the centre of the rice.
Place 1-2 cucumber or salmon strips along the wasabi, making sure it reaches both sides of the nori (or there won’t be any filling in the end pieces of sushi once cut).
With index fingers and thumbs pick up the edge of the sushi mat nearest you. Use remaining fingers to hold filling in place as you begin to roll the mat away from you, pressing gently but tightly.
Hold the edge of the sushi mat and pull the mat forward to complete the roll. Continue rolling to completely enclose the filling with rice. Using even pressure with fingers around the sushi mat, the sushi roll can be gently shaped into a round or square shape.
Unroll mat and place sushi roll, join of the nori facing down, on a chopping board.
Wipe a sharp knife with a damp cloth and cut the roll in half.
Turn one piece 180 degrees so the two cut ends of each roll are at the same end. Slice through both rolls together, twice, to make 6 pieces, wiping the knife between cuts.
Repeat to make 5 more rolls filling with either remaining salmon or cucumber.
Arrange sushi pieces on a platter with daikon, wasabi and ginger on the side and soy sauce in a dipping bowl.