California Salmon Roll

Ingredients for 4 servings:

• 300 g rice (sushi rice)
• 60 ml rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 tbsp plum wine
• 2 nori sheets
• ½ cucumber(s)
• ½ avocado(s)
• 8 pieces of surimi
• 300 g salmon, smoked or very fresh Norwegian salmon
• 4 tbsp caviar, (trout caviar)
• 4 tbsp mayonnaise (preferably homemade)
• 2 tbsp soy sauce
• 4 tbsp parsley, finely chopped
• Cayenne pepper
• Wasabi paste

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rinse the sushi rice thoroughly with cold water in a sieve and let it drain for about 30 minutes. Bring the rice to a boil in a saucepan with 450 ml of cold water and salt over medium heat. Boil uncovered for about 1 minute, then cover and let it swell over low heat for about 15 minutes. Combine the rice vinegar with the sugar, salt, and plum wine and stir into the warm rice with a spatula. Run the spatula alternately lengthwise and crosswise through the rice, cutting rather than stirring (this keeps it grainy). Let the rice cool. Halve the nori sheets lengthwise, divide the rice among the four sheets, and lightly brush with wasabi. Cut the cucumber and avocado into strips and place on top. Place the crab meat on top and roll up the sheets using a bamboo mat. Cut the salmon into thin slices and place them on the roll, then shape it with the sushi mat. Season the salmon with cayenne pepper. Wrap the rolls in cling film and refrigerate for about 1 hour. Then cut into pieces using a sharp knife, repeatedly dipping it in cold water. Mix the mayonnaise with soy sauce, parsley, and caviar and serve as a dip.