Ingredient:
A bowl of vinegar water
Prepared simple sushi rice
4 thin slices of smoked salmon
A few strips of sushi pickled ginger from a jar
32.5×23 Cm Swiss Roll Tin
Method:
Line the Swiss roll tin with cling film, if you don’t have a tin, cover a chopping board with cling film.
Dip your hand in vinegar water, take a handful of the sushi rice, and press it into the tin, patting it level with your hand. Repeat with more handfuls of rice until the tin is full. Refrigerate for about 15 minutes until firm.
Turn the tin upside down on to a board and remove the cling film. Cut into about 40 small squares with a very sharp, wet knife.
Cut the smoked salmon into little strips to fit on each square and top with a little pickled ginger.
