02 January 2013,04:14 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Wash the sushi rice under cold running water until the water runs clear and then drain the rice.
  • Put the rice in a pan with the water and the kombu, cover and bring to a boil.
  • Turn the heat, remove the kombu and simmer for about 10 - 12 minutes and take off the lid.
  • Turn off the heat and let the rice stand for about 10 - 15 minutes.
  • Put the hot rice in a large, very shallow bowl and pour the sushi rice seasoning evenly over the surface of the rice.
  • Mix the seasoning into the rice using a spatula and fan the sushi rice to cool it down.
  • Mix the seasoning. The sushi rice should look shiny and be at room temperature. Oil a terrine pan and line it with a piece of plastic wrap.
  • Pack the rice into the pan in a 1¼ -inch layer then spread a layer of the mayonnaise on top.
  • Arrange the smoked salmon and cucumber in diagonal strips on top of the rice, doubling up the smoked salmon layers with thick topping.
  • Cover the top of the rice with a strip of plastic wrap, put another terrine pan on top.
  • Chill the sushi for 15 - 20 minutes, then take off the pan and weights and pull out the sushi. Cut the sushi into 10 pieces with a sharp knife.


For the rice

  • ½ sheet kombu  
  • 1 tablespoon sushi rice seasoning
  • 250 grams freshly cooked sushi rice
  • 150 ml water


  • 250 grams pieces smoked salmon
  • 2 tablespoon Japanese mayonnaise
  • ½ cucumber, peeled and cut into very thin slices

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