Sushi with salmon

Ingredients for 4 servings:

• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp rice vinegar
• 1 tsp sugar
• 200 g salmon fillet(s), without skin and bones and very fresh
• 300 g rice (sushi rice), or short grain rice
• Salt
• 60 ml rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 tbsp plum wine
• 100 g cucumber(s) or carrot
• Wasabi paste

Instructions

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

Mix the first four ingredients in a bowl. Wash the fish fillet, pat dry, and marinate for about 30 minutes. Rinse the 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. Mix the rice vinegar, sugar, salt, and plum wine and stir into the warm rice with a spatula. Run the spatula alternately lengthwise and crosswise through the rice so that the rice is cut rather than stirred; this will make it grainier. Let the rice cool. Peel the cucumber or carrot, halve lengthwise, and remove the seeds from the cucumber with a teaspoon. Cut the cucumber or carrot halves into long, approximately 1/2 cm thick sticks. Drain the salmon fillet and, if necessary, cut it in half lengthwise. Cover the bamboo mat with cling film. Using moistened hands, spread the rice on it, about 1/2 cm thick, leaving a narrow edge on the sides, and press it flat. Place the fish fillet crosswise in the middle of the rice, place the cucumber or carrot sticks on top of the fish, and spread the rice with wasabi. Roll it up using the bamboo mat and press the end firmly against the roll so that it sticks. (You can also do this with a nori sheet. Instead of the cling film, simply use a nori sheet.) Cut the sushi roll into 8 slices. Tip: For dipping, I always use 100 ml light soy sauce, 2 tbsp rice wine, 1 1/2 tsp sweet and sour pickled ginger, and 1 tsp wasabi.