Title: Hee's Sushi (Nori Rolls)
Categories: Rice Salmon
Yield: 6 Servings

250	g	Short grain rice
1	ts	Soy sauce
1	tb	Mirin
2	tb	Rice wine vinegar
1	ts	Salt
1	tb	Caster sugar
3		Sheets nori (dried seaweed) or 4
2	ts	Wasabi paste
1	tb	Pickled ginger
100	g	Raw salmon or tuna fillet; cut into thin strips
6		Strips peeled cucumber;seeds removed (or 7)
1		Avocado; flesh cut into strips

"Demonstrated to me by Korean cook, Hee (Korean for happy), this is the perfect starter to a meal. Use short-grain rice for the best effect. If you don't possess a bamboo rolling mat, use a sheet of non-stick baking paper."

Wash the rice in several changes of water. Put the rice into a saucepan with 300 ml watwer and a pinch of salt. Bring to the boil. Turn down the heat, cover and allow to simmer gently for 15 minutes. Remove from the heat and allow to cool.

Mix the soy sauce, mirin, rice wine vinegar, salt and sugar, allowing the sugar to dissolve completely.

Tip the rice into a wide dish, sprinkle with this mixed dressing and gently mix through.

TO ASSEMBLE THE NORI ROLLS: Lay a sheet of seaweed on the rolling mat. Spread some of the rice mixture to a thickness of between 1 cm and 1 1/2 cm, leaving a 4 cm strip uncovered. Press the rice into place with moistened fingers (to prevent rice from sticking).

Smear a little wasabi paste in a strip against the direction you will be rolling. Remember wasabi is very hot!

Next lay a mixture of the fish, the cucumber and the avocado in any combination of your choice.

Roll it up using the mat to press the ingredients tightly together. Remove the mat and repeat the process until all the ingredients have been used up.

Wrap the rolls in plastic cling wrap until ready for use.

To serve, cut the rolls into wheels approximately 1 1/2 cm thick. Serve them with a dipping sauce made with a mixture of half mirin and half soy sauce.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998

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