Salmon and cucumber rolls

Rinse the rice in several changes of water until it runs clear. Add 360 ml of water and leave to soak for 15 minutes.

Bring to the boil, cover and cook over the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes.

Warm the vinegar with the sugar and salt, stirring until they dissolve. Don't let it boil.

Transfer the hot rice to a wide bowl, drizzle with the seasoning and mix with cutting strokes of a spatula, without mashing the grains. Let cool to room temperature.

Cut the salmon and cucumber into 1 cm sticks the length of a nori sheet.

For eating raw, use only salmon labelled sushi-grade or lightly cured: regular chilled fish may contain parasites.

Place a nori sheet shiny side down on a bamboo mat. With wet hands, spread a quarter of the rice in a thin layer, leaving 2 cm bare along the far edge. Lay salmon and cucumber along the near edge and roll up tightly using the mat.

Keep a bowl of water with a dash of vinegar nearby: wet hands won't stick to the rice.

Cut each roll into 8 pieces with a sharp, wet knife. Serve with soy sauce and wasabi. Done!