Salmon Sushi

• 3.5 oz sushi rice, rinsed
• 1/4 cup sake or dry white wine
• 2 tbsp mirin
• 1 tbsp granulated sugar
• 2 (10.5 oz) salmon steaks, skin removed
• 1/2 sheet nori
• None None wasabi paste, to serve
• None None soy sauce, to serve

1. For the sushi rice, combine rice, 2 cups water and sake. Cover and bring to a boil. Reduce heat and simmer, covered, for 10 mins, until all liquid is absorbed. Set aside, covered, for 15 mins. Meanwhile, combine mirin, sugar and 1 tsp salt. Mix with rice then spread out over a large, shallow baking dish. Let cool.
2. Line a 7x11 inch rimmed baking tray with plastic wrap. Thinly slice salmon 1/8 inch thick. Arrange in prepared pan, overlapping slices slightly. Top with nori then sushi rice. Cover with plastic wrap. Cut a piece of cardboard into a 7x11 inch rectangle then place over rice. Weigh down with cans and chill for 3 hours.
3. Remove sushi from tray and cut into squares. Serve with wasabi and soy sauce.

rice, sake, mirin, sugar, salmon, nori, wasabi paste, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/25976 (may not work)