Salmon Sushi
Supermarket shopping rarely fills me with delight, but this week I discovered that one of our local stores stocks roasted seaweed sheets, pickled ginger, wasabi sauce and sushi rice. Sushi rolls were an occasional treat for me when I lived in the UK, but here in rural Ontario they are not something I get to eat very often. This was my first ever attempt at making my own (which is why they look a bit rustic!) and I was pleased to discover that once made, this came in nicely under the calorie limit for a fasting day.

Recipe for Salmon sushi (serves 5)

Ingredient Calories per serving
1¼ cups sushi rice 169
1 asparagus spear 1
1lb/450g salmon 187
4 tbsp rice vinegar 8
1 tbsp maple syrup or honey 10
4 roasted seaweed sheets 8
½ cucumber, peeled and cut into long slices 6

Total calories per serving: 390

Method: Cook the rice in one and a half cups of water for about five minutes (I added the asparagus spear for the last two minutes to cook it through). Turn off the heat and let the remaining water be absorbed by the rice. Meanwhile, cook the salmon fillet by grilling/broiling it for about 8 minutes, turning once. Allow the salmon to cool and then slice it into approximately half-inch/1cm slices. Fold the vinegar and maple syrup/honey into the rice and allow to cool.

Spread out some plastic wrap and place a seaweed sheet on top of it, shinier side down. Pat a quarter of the rice over the lower two-thirds of the seaweed sheet. Arrange a slice or two of the salmon across the middle of the rice, with a line of cucumber batons (or the asparagus spear) next to it.

Roll up the plastic wrap and gently turn up the edge of the seaweed to enclose the rice, pressing the roll together as you go, until you have covered all the rice and used up all the seaweed. Put the roll in the fridge, still covered in the plastic wrap, until you are ready to eat. Repeat the process with the other three sheets of seaweed and remaining ingredients.

When you want to serve the meal, remove the plastic wrap, and cut the long rolls into six shorter ones with a sharp knife. I had leftover salmon and cucumber, so just served these alongside the sushi rolls with soy sauce, wasabi and pickled ginger on the side.