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Sushi fingers recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Sushi finger food perfect for both adults and kids, a light and easy meal option.
Ingredients:
  • 300g rice
  • 2.40 gm salt
  • 60ml seasoning
  • 80ml rice wine vinegar
  • 1 Lebanese cucumber, thinly sliced crossways
  • 150g smoked salmon
  • 2 tsp sesame oil
  • 15.90 gm soy sauce
  • 10.60 gm lemon juice
  • 9.00 gm miso paste
  • 1 tsp finely grated ginger
Instructions:
  • In a large saucepan, combine rice, salt, and 2½ cups (625ml) of water. Bring to a boil over high heat, then reduce heat to low. Cover and cook for 20 minutes until rice is tender and water is absorbed. Let it sit covered for an additional 10 minutes to steam before serving.
  • Mix together mirin and 1/4 cup (60ml) vinegar in a bowl. Transfer rice to a glass or ceramic bowl. Use a wooden spoon or rubber spatula to break up lumps while slowly incorporating the mirin mixture, gently folding to combine. Fold for 15 mins or until rice is cool.
  • Prepare a 20cm square cake pan by greasing it and lining it with plastic wrap, ensuring the wrap hangs over the sides. Lay out slices of cucumber to cover half the base, then do the same with salmon on the other half. Add the rice on top and use wet hands to press it down smoothly. Cover with plastic wrap, place a slightly smaller cake pan on top, and weigh it down with cans. Chill in the fridge for 2 hours or overnight to set.
  • Whisk together the oil, soy sauce, lemon juice, miso, ginger, and remaining vinegar until smooth.
  • Remove the cans and pan from the rice mixture, then uncover and invert onto a clean work surface. Use a large sharp knife to cut the mixture in half between the cucumber and salmon, then cut each half into pieces. Arrange on a serving platter and serve with dressing.

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