300g Japanese rice or round rice
3 tbsp powdered sugar
3 tablespoons rice vinegar
1 teaspoon wasabi paste
1 teaspoon of salt
3 to 5 drops of flavouring of your choice
Put the rice in a saucepan. Add 40 cl of cold water and bring to the boil. Lower the heat and cover.
Leave to cook for 15 minutes over very low heat. Turn off the heat and leave to rest for 10 minutes without uncovering. In a bowl mix the vinegar, sugar, salt and selected flavorings.
Put the rice in a deep dish and pour it in. Season by airing the rice and stirring gently for 3 to 4 minutes.
Cut the deseeded cucumber into thin strips. Form rectangles in the slices of smoked salmon.
Chop the scraps and gently stir them into the warm rice.
Place a slice of salmon on cling film. Cover with a thin, even layer of rice, leaving a margin of 1 cm.Remove the cucumber slices. With the help of the cling film, roll the salmon slice on itself to obtain a tight and even roll.
Wrap in film. Prepare five more rolls in the same way.
Cut each roll into 3 equal sections. Serve with pickled ginger if desired.