ingredients
all
salmon sashimi
cucumber
lemon
sushi rice
seasoned with sugar and rice vinegar
seaweed
soy sauce
wasabi
cookware
This isn't really a recipe but more of a collection of ingredients that I like to enjoy together. I'm a huge fan of the table-side hand roll because the seaweed is crunchier when you eat the hand roll immediately after making it. I use a mandoline to get the the lemon and cucumber slices even and razor thin, but a sharp knife and some patience would work as well.
1
Cook calrose rice (Japanese sushi rice). Stir when cooked and set aside to cool. Be sure to cover it while cooling so that the rice doesn't dry out. When cooled to room temp, stir in the sugar and rice vinegar.
2
Slice the cucumber, lemon, and sashimi.
3
Assemble each handroll tableside with seaweed, rice, lemon, cucumber, and sashimi. Dip in soy sauce with wasabi and enjoy immediately.
notes
We like to assemble handrolls tableside so that the seaweed stays crunchy... it's challenging to bite into softened seaweed.