Salmon Maki Sushi Rolls

Step 1

Start by ensuring that your 250g Cooked Sushi Rice is totally cooled.

Step 2

Prepare 90g Fresh Salmon Fillet by thinly slicing it as finely as possible into long strips. I prefer thinner strips rather than a large chunk as I think it makes the sushi roll nicer to eat. Set aside.

Step 3

Prepare 2 Spring Onions by trimming the ends, removing the very outer layer and carefully slicing them length-ways into quarters. Keep slicing into sixths or eighths if they are especially fat. Set aside.

Step 4

Split the salmon strips, prepared spring onions and 8 Stems Fresh Chives into two even piles.

Step 5

Cover your sushi rolling mat with clingfilm and lay 1 of the 2 Sheets of Toasted Nori onto the clingfilm.

Step 6

Tip on half of the cooked sushi rice and evenly spread it over three quarters of the nori sheet.

Step 7

Leaving a small border, lay one of the bundles of fillings horizontally over the rice. I like to make sure that the spring onion is evenly spaced with the white and green ends spread out nicely.

Step 8

Using the rolling mat to assist, roll the nori and rice around the salmon and fillings.

Step 9

Use the rolling mat to squeeze the filling tight into the rice roll. You may find that your rice has spread too far, in which case use a sharp knife to trim any excess. I prefer to do this rather than create a spiral effect but that wouldn't be the end of the world.

Step 10

Use a little cold water to dampen the visible nori.

Step 11

Wrap the loose end of nori around the roll making sure it is as tight as possible.

Step 12

Wrap the roll in the cling film and twist the ends to 'burrito roll' and tighten it.

Step 13

Leave in the fridge for at least 60 minutes or in the freezer for only 15 minutes. Repeat with the second roll.

Step 14

Take the rolls out of the fridge and slice them about half an hour before serving.

Step 15

Start by cutting a little off each end.

Step 16

Make a little mark halfway down the roll, then again at each quarter point. Make another mark to half each of the quarters.

Step 17

Cut through the roll at each marked points starting from one end.

Step 18

Remove the clingfilm from each roll.

Step 19

Serve the sushi at room temperature.