If you`d like to use something other than salmon, you can make with pretty much anything flat (or that is squish-able).
What you need:
500 g sushi rice
3 Tbls rice vinegar
1 Tbls sugar
1/3 cup of mayonnaise
1 tsp liquid hot sauce (I used Thai hot chili sauce from Migros, but the original recipe calls for Sriracha)
1/2 tsp sesame oil
1 bag of rucola, I found some mixed with wasabi leaves (Coop)
1 package of smoked salmon
1 green onion (scallion)
soy sauce for dipping
plastic wrap
square baking dish, or something to create one
a heavy book
First cook your sushi rice so that it can cool. Once cooked, add the rice vinegar and sugar and mix well. Let cool.
Next, find something square, or a small rectangular pan. I used a small baking dish with a box of raclette potatoes taking up the other half to create the size I wanted. Lay a piece of plastic wrap in each direction, leaving enough excess so that you can cover the sushi when complete.
Once the rice is cool, press half of it on to the bottom of your plastic wrapped dish.
Mix together the mayonnaise, sesame oil and hot sauce, and then spread half on the rice.
Next, layer on some leaves and then cover with salmon.
Repeat the process again, so that you have 2 layers of everything. Fold the plastic wrap up over the sushi and lay a heavy book or two on top. Press for at least an hour and then slice into small squares. After each cut, wipe your knife clean with a damp paper towel to clean it and make it easier to cut neatly.
Thinly slice a green onion and sprinkle on top of your cut sushi. Serve with soy sauce. Enjoy!
This recipe came from My Japanese Table
