Smoked Salmon & Cucumber Chirashizushi

Step 1

Cook the rice as per the instructions. While it's cooking, prepare the vinegar mix by combining the vinegar, sugar and 1/2 teaspoon of salt n a small bowl. Set aside.

Step 2

Slice the cucumber lengthwise and scoop out the seeds. Slice very thinly, and sprinkle with a little more salt (not listed). Massage the salt and the cucumber with your hands, and squeeze the cucumber tightly to remove excess water. Set aside.

Step 3

Slice the smoked salmon into thin slivers. Set aside.

Step 4

When the rice has finished cooking, while it's very hot, empty it out into a stainless steel bowl. Pour the vinegar mixture over the hot rice.

If using a rice cooker, DO NOT leave in the rice cooker - as it will damage the finish.

Step 5

Rapidly mix the rice using a cutting motion with your rice paddle. It's rather like folding egg whites into a cake batter: use a cut-turn-fold motion, trying to break up lumps vertically and letting in air so that the rice cools rapidly. Don't squish the rice grains if you can help it.

Step 6

If you have a pair of extra hands, they can help cool the rice more rapidly by fanning it from the side, but if not just mix the rice as quickly as you can.

Step 7

Let the rice cool until it is just warm. Then, fold the cucumber and salmon in gently, leaving a few pieces to decorate the top.

Step 8

Serve on a plate, in a bowl or in a bento box.