Plum Soy Salmon Sushi

Method

1. Make your Sushi Rice according to the pack instructions: Wash the rice (1 cup) properly to remove excess starch then drain. Put in a pot on the stove. Add (1 & 1/4 cup) of water and bring to the boil, reduce heat, cover and simmer for 12 minutes. Then fluff with a fork and add the rice wine vinegar (2 tbs), sugar (1 tb), salt (1 tsp). Mix.
2. While the rice is cooking make the sauce - in a bowl add light soy sauce (3 tbs), dark soy sauce (1/2 tsp), plum sauce (3 tbs), a pinch salt & pepper and stir. Reserve 1 & 1/2 tsp of the mixture aside to use inside the sushi and pour the rest on the diced salmon pieces.
3. Make a pickle liquid in an empty jar (old jam jar) - add 100ml Brown Vinegar, White Sugar (1 tb) and Salt (1 tsp) and shake. Pour over your julienne carrot and cucumber. If you like it sweeter, add more sugar.
4. In a non stick frying pan, cook the salmon pieces (to your liking) flipping on both side. It takes minutes.
5. Assemble: place the Nori Sheet shiny face down, add the cooked rice - spread evenly using a spatula. Put the cooked salmon pieces in a line, add the pickled cucumber then carrot. Drizzle a bit of sauce you set aside followed by a drizzle of Kewpie mayo. Roll your sushi, wet the end with a bit of the pickle liquid. And repeat until you run out of rice. Put the sushi rolls on a chopping board and trim the ends.
6. Tip: To make sure my sushi rolls keep their shape, i put it in a cling wrap and i tie both ends with a knot - like a roulade before i store them in the fridge. And i need to be fast otherwise there are non left!Note: I make those every Sundays for my kid's lunch boxes.