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1
Rinse the 2 cups rice in a colander under running water.
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2
Drain the water, add two tablespoons oil to the rice and stir.
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3
Put the rice into a large pot.
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4
Pour water (four cups approximately) so that it covers the rice and goes 1 cm above it.
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5
Put the pan over high heat.
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6
As soon as the water boils, lower the heat to a simmer and cover the pan.
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7
Do not stir the rice while cooking.
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8
Wait until all the water boils off before stirring.
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9
At that point try some rice to see if its ready.
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10
If it is still tough, add half a cup of water, cover the pan and wait until the water cooks off.
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11
It usually takes 30 minutes for the rice to be done.
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12
When the rice is ready, remove pot from heat and set it aside to cool.
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13
Meanwhile prepare the salmon, cucumber and feta.
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14
All the ingredients must be cut lengthwise about 1/2 centimeter wide.
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15
Prepare the sushi mat and place one nori sheet onto the mat, shiny side down.
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16
Put 2 tablespoons rice on the nori and spread it all over.
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17
Put sticks of cucumber, salmon and feta horizontally onto the rice.
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18
Roll the mat forward pressing down a bit as you roll.
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19
Remove the mat and place the roll seam side down on a plate.
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20
Repeat with the rest of the nori and filling ingredients.
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21
When all the rolls are ready, cut each one into six sections.
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22
Serve the salmon sushi rolls with marinated ginger, soy sauce and wasabi.
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23
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