Ingredients

The following ingredients have 4 Servings
  • 9 ozs Sushi rice
  • 4 Tbsps Rice vinegar
  • 3 Tbsps Mirin
  • sugar
  • salt
  • 1 Cucumber
  • 1 tsp sesame oil
  • 3 eggs
  • 2 tsps soy sauce
  • 3 Tbsps sparkling mineral water
  • 3 sprigs cilantro
  • 2 tsps vegetable oil
  • 8 shrimp
  • 2 Tbsps Sesame seeds
  • 1 sheet Nori seaweed
  • 9 ozs very fresh Salmon (skinless)

Instruction

  • Place the sushi rice in a sieve and rinse with cold water until the water runs clear. Drain in a colander for about 20 minutes. Place rice and approximately 2 cups of water in a pot and bring to a boil.
  • Cook uncovered for 2 minutes, then cover and cook until rice is tender and absorbed almost all liquid, about 20 minutes. Remove pot from heat, remove lid and cover with a kitchen towel. Let stand for 10 minutes.
  • In a small pot, bring 3 tablespoons rice vinegar, 1 tablespoon mirin, 2 teaspoon sugar and 1 teaspoon salt to a simmer, stirring until sugar and salt have dissolved. Place the rice in a bowl and fluff with a fork to cool quickly. Add the vinegar mixture to the rice and let cool completely, about 30 minutes.
  • Rinse cucumber, wipe dry and cut into very thin slices. In a bowl, mix cucumber with a pinch each of salt and sugar, the remaining vinegar and sesame oil. Let marinate for 15 minutes.
  • Whisk together eggs, soy sauce and mineral water in a bowl until frothy.
  • Rinse cilantro, shake dry and pluck leaves.
  • Heat 1 teaspoon oil in a non-stick pan. Pour half of the egg mixture into the pan and allow to cook until omelet is set. 
  • Sprinkle the omelet with half the cilantro. Roll up the omelet firmly and let cool on a plate. Repeat with remaining oil, egg and cilantro to make a second rolled omelet. Cut the cooled omelets into pieces, approximately 3/4 inch thick. 
  • Peel the shrimp, leaving tail intact. With a small sharp knife, cut a slit along the back of the shrimp and devein. Rinse shrimp and pat dry.
  • Fill the pan with about 3/4 inch water. Season with salt and add remaining mirin. Bring to a boil, add shrimp, and cook for 2 minutes.
  • Remove shrimp with a slotted spoon and plunge them into a bowl of ice water to cool. Drain well.
  • Toast sesame seeds in a small dry pan. Use kitchen shears to cut the seaweed sheets into very thin strips.
  • Thinly slice salmon into about 1/4" thick slices. Layer everything in a bowl and serve.