Ingredients
The following ingredients have 4 Servings
- 1.5 cups uncooked Sushi rice
- 1.5 cups water
- 1 pc kombu Seaweed (about 2-inch square) optional
- 2 Tbsps Rice vinegar
- 1 Tbsp sugar
- 0.25 tsp salt
- 1 seedless Cucumber (peeled)
- 12 slices smoked Salmon (thinly sliced)
- Wasabi paste
- low-sodium soy sauce
- 2 Tbsps black Sesame seeds
Instruction
- Place the rice in a strainer and rinse under cold running water until the water runs clear. Drain the rice.
- Place the rice and water in a pan. Make a few slits in the kombu, to help release the flavors and place in the pan. Cover and bring to a boil. Remove the kombu and quickly replace the cover. Reduce heat and simmer for 10 minutes. Remove rice from heat and let stand for 15 minutes. Do not remove the lid.
- Turn the cooked rice into a large, flat bottomed, nonmetallic bowl. In a small bowl, combine the vinegar, sugar and salt. Pour the vinegar mixture evenly over the rice, using a spatula, mix the rice toss to thoroughly mix.
- Cut the cucumber into thin slices. Cut out various sized hearts with heart-shaped cutters. Fill a larger heart-shaped cutter with sushi rice. Carefully remove cutter, reshaping the sticky rice with your fingers if necessary.
- Use the same cutter to cut out salmon hearts. Dab a very small amount of wasabi paste on the underside of the salmon hearts and place wasabi side down on the salmon. Repeat with the cucumber hearts.
- Brush the edges of the cucumber hearts lightly with soy sauce and sprinkle with sesame seeds. Serve with additional wasabi and soy sauce.
