Cook the sushi rice according to pack instructions. After it has simmered for 10 minutes, turn off the heat and let it stand for 10 minutes with the lid on. Transfer to a bowl and stir in the rice wine vinegar, sugar and salt.
Making one roll at a time, lay out a single sheet of nori on a sushi-rolling mat. Cover the nori with a thin layer of the cooked sushi rice leaving a 1cm (½ in) border at the edge farthest away from you. Place strips of smoked salmon along the centre of the rice, horizontally, and position strips of avocado and cucumber on top. Sprinkle with a few drops of lemon juice.
Moisten the border with a little water, and roll up tightly from the front end. The moistened border will stick the roll together. Use a sharp knife to slice the roll into individual pieces. Repeat with the remaining nori sheets.
Shape the remaining sushi rice into small oblongs and top with neat slices of smoked salmon and crab. Top with a little salmon caviar, if desired.
Cover the sushi and keep refrigerated until ready to serve. Serve with pickled ginger, wasabi paste and soy sauce.
Cook’s tip: Sprinkle your hands with a little rice wine vinegar to help prevent the sushi rice from sticking to them as you make them.
• 100g (4oz) sushi rice
• 2 tbsp rice wine vinegar
• ½ tsp caster sugar
• ½ tsp salt
• 4 sheets nori (edible seaweed sheets)
• 100g (4oz) smoked wild Alaska salmon
• 1 avocado, peeled, pitted and cut into strips
• ½ cucumber, deseeded and cut into fine strips
• Juice of ½ lemon
• 50g (2oz) wild Alaska crab, sliced or flaked
• 2-3 tbsp wild Alaska salmon caviar (optional)
• Pickled ginger, wasabi paste and soy sauce, to serve