- 1 sushi-quality salmon fillet, thinly sliced
- 1 packet seaweed sushi wraps
- 2 cup cooked sushi rice
- 1 cucumber, thinly sliced strips
- 1/4 cup chopped shallots
- Soy sauce for dipping
- Wasabi or chinese green
- horseradish to taste
Roll out a seaweed sushi wrapper onto a flat surface.
A sushi roller may be used. Place a layer of sushi rice onto the seaweed wrap, gently pressing flat.
Place a thin slice of sushi quality salmon onto the rice, or dice the salmon and place on top.
Spread the strips of cucumber onto the salmon. Top with a sprinkle of shallots.
Roll and slice the sushi. Serve with soy sauce and wasabi
As an option, you may spread a thin layer of wasabi into the center of the roll while making it.