-
1
Peel potatoes and cut into 1/2-inch cubes.
-
2
In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil.
-
3
Simmer potatoes until tender, about 5 minutes.
-
4
Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
-
5
In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
-
6
Peel and seed cucumber and cut into matchstick-thin strips.
-
7
Cut salmon into 1/4-inch-wide strips.
-
8
Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface.
-
9
On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge.
-
10
Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger.
-
11
Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll.
-
12
Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces.
-
13
Make 5 more rolls in same manner.
