Nori spring roll
Photo by Tamara West
Preparing your own salmon for this is something you get better at with practice. I encourage you to have a go because it’s really satisfying to take it from fillet to sashimi. I buy a piece of really fresh salmon about 15cm long which makes more than two servings but is easier to work with and you can keep the leftovers for the next day. It’s good to get the cabbage very finely sliced for this, I use a mandolin.
- Wipe the salmon clean and dry with a paper towel to make it easier to handle. Remove the pin bones with a pair of strong tweezers or clean pliers. Lay it skin side down on a board and run a sharp knife along just above the skin to remove it. Turn over and trim any dark bits off. The thick part of the salmon is nicest to eat as sashimi so I like to trim the flap off and use it for another dish (like salmon kebabs). Use a sharp knife to slice the thick part into long square strips about 15mm thick.
- Put the sliced cabbage in a bowl and sprinkle with salt then mix around with hands to spread evenly. Let this rest and soften while you prepare the other veges. When ready to use, mix in the toasted sesame seeds which add great flavour.
- Peel the cucumber lightly then remove seeds and slice into thin strips.
- Peel the carrot and cut into thin slices then lay on their side and cut into very thin strips.
- Assemble each roll like this: Lay a piece of nori on a sushi mat then cover ¾ of it with 1 cup of cabbage, spreading evenly and pressing down firmly. Lay a couple of strips of salmon down the middle then follow alongside with carrot, cucumber and avocado. Place a line of sprouts down the middle then roll it all together very tightly, wetting the exposed edge of the nori to help it stick.
- Slice diagonally down through the middle of the roll so you get a nice view of the interior, then serve with wasabi and soy sauce alongside to dip into.