Nishimura

 Ingredients 

• 1kg rice kokuho 
• 200ml Kikkoman shoyu 
• 200g pink pickled ginger 
• 50g white sesame seeds 
• 1kg fresh salmon 
• 20g yakinori 
• 650g cucumber 

Method 

1. Layer rice on a sushi mat followed by the nori sheet. 
2. Roll up the cucumber in the rice using the mat. 
3. Dip the roll in the sesame seeds. 
4. Arrange salmon slices on the top of the roll. 
5. Slice into uniform pieces. 
6. Serve with pickled ginger, shoyu and wasabi on the side. 

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