Ingredients

For the rice:

• 250g Sushi Rice
• 5 tbsp Rice Vinegar
• 1 tsp salt

For the sushi:

• 1 cucumber
• 100g smoked salmon cream cheese
• 4 Sushi Nori
• 1 red bell pepper

To serve:

• Wasabi Paste
• Sushi Ginger
• Soy Sauce

Instructions

1. Place a pot on the stove and add the Sushi Rice and 350ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes.
2. While the rice is cooking, prepare your vegetables. Using a peeler, slice long thing strips of cucumber lengthwise, these will make your trees. Using a small star cutter, or hand cutting, make 12-14 stars out of your red bell pepper. Put your vegetables to one side.
3. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or a rice paddle.
4. Mix together the rice vinegar and salt, and pour these over the rice while still hot, mix well. Cover with a damp tea towel and set aside at room temperature until ready to use.
5. To assemble the sushi, lay a sheet of nori shiny side down onto a sushi rolling mat. Spoon 1/4 of the rice mixture onto the nori and using your fingers dampen with a bit of cold water, and spread the rice in an even layer leaving a 7cm gap at the top.
6. Place the sliced salmon in appropriate sizes, arranging them together in a line on the sushi rice.
7. Roll the nori up tightly, ensuring that the ingredients remain in place, and dampen the top border with a little water to help seal the roll.
8. Cut the rolled nori into 5-6 pieces, and repeat with the remaining ingredients. Serve each with Wasabi Paste, Sushi Ginger, Soy Sauce.