This recipe splits into two different kinds of presentations to keep it more interesting. Nicely suited for a brunch or buffet-style lunch/dinner for friends and family as they are served cold.
200g / 7oz sushi rice
1 kombu leaf (dried seaweed, serves as spice)
2 tblsp rice vinegar
1/2 tblsp sugar
1 pinch salt
nori leaves (seaweed) for garnish
250g / 9oz Burren Smoked Irish Organic Salmon, sliced
1. Wash rice in a sieve until the water coming out of it is clear. Let drip for 30 minutes.
2. Cook rice with 320ml / 11 fl.oz. of water and the kombu leaf (which you cut into four times). Stir occasionally. Let boil for 2 min, then reduce heat and simmer to let the rice expand until the water is completely soaked up, for 15-20 minutes.
3. Heat rice vinegar, sugar and salt until dissolved. Fill rice into a wide dish, discard the kombu leaf. Mix the rice with the vinegar solution and let it cool down. Now you can either prepare the entire recipe as little packets or as little rolls. If you want to do both: half the quantity.
4. (a) For the rolls: place 1 nori leaf on a sushi mat. Place rice on top of leaf, 5mm / 0.2in thick. Roll up the salmon slices tightly, and coat on one side with the wasabi paste. Put the salmon roll lengthwise onto the rice. Roll up with the help of the mat. Then cut the sushi roll in slices of about 2cm / 1in with a sharp knife.
4.(b) For the little packets: Cut the salmon in the opened pack into strips 3cm wide and 5-6 cm long (1in / 2in) without separating it into slices. Coat them with a bit of wasabi. Shape rice into even rolls of 4cm (1.5in). Flatten the rolls gently, place the salmon pieces on them (wasabi side facing down) and press onto the rice. Cut the nori leaf in thin strips and press it onto the packets as a garnish.