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For sushi rice preparation, check
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Two types of konbu/seaweed are used: -Dark/black thick Konbu/Seaweed is bought dry and has to be softened in lukewarm water for a while.
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That particular step is very easy to learn.
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Keep in mind it is edible, although after marination, it should be discarded.
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-Thin, light coloured (almost transparent) is used as an ingredient both for taste and the finishing touch.
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If not available, you may replace it with fine green leaves.
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It is called Kagome Konbu/.
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An even better light seaweed is called Take Kawa Konbu//Bamboo Skin Seaweed and is widely used by professionals.
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Both light coloured seaweeds have to be softened in lukewarm water, sponged off and spread into thin sheets first.
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But it is really worth the work!
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After having softened the dark konbu, spread it over a clean working table and place the fresh (fresh, please!)
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salmon slices over one sheet and covering the lot with another sheet.
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Wrap it in cellophane paper and leave it in the fridge for at least 30 minutes.
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During that time soften light seaweed in lukewarm water and spread it over a clean cloth.
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Line the bottom of the oshibako/sushi press box with one layer of salmon (no dark seaweed!).
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Spread light seaweed over the salmon and spread a first layer sushi rice.
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Repeat the same operation once more and press.
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Unloose the sushi out of its box.
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The fish should be on top.
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Grill the top of the fish lightly with a hand burner just enough to change the colour.
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That step will enable to savour two different tastes at the same time!
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Place very thin slices of lemon (clean organic, please!)
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on top of the rice.
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It will abate the fishy smell/taste.
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Lay another layer of fine light seaweed over the top.
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Cut and serve!
