Cucumber rolls with rice and smoked salmon

Ingredients

For 1 serving

• Cucumber300 g
• Sushi rice50 g
• Rice vinegar10 ml
• Smoked salmon60 g
• Soy sauce10 ml

Contains: gluten, soy, fish

In season: June – September

Method

1. Rinse the sushi rice in a sieve under cold water, rubbing it with your fingers, until the water runs clear.
2. Put it in a small pan with the measured water, bring to the boil, turn the heat to the lowest setting, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off the heat and leave covered for 5 minutes.
3. Transfer the rice to a wide plate, season it with the rice vinegar using a cutting motion with a spatula so you don't crush it, and let it cool until at room temperature.
4. Meanwhile wash the cucumber, trim it and cut it lengthways into thin ribbons with a vegetable peeler; cut the smoked salmon into strips as wide as the ribbons.
5. With wet fingers spread a thin layer of rice on each ribbon, lay a strip of salmon at one end and roll up tightly.
6. Stand the rolls upright on a plate and serve with the soy sauce for dipping.