Salmon fillet, spinach & wasabi mash
Use good all-purpose or mashing potatoes like King Edwards or Desiree
for this recipe. You want a smooth, thick mash so the filling stays
solid and rolls easily.
MAKES 24 PIECES
2 large potatoes, peeled and cut into
1 spring onion, finely chopped
115g/4oz sushi-grade salmon or piece of
1 tbsp oil
6 small sheets of toasted nori
Handful of spinach leaves, stalks removed
Cook the potatoes in a saucepan of
boiling salted water for 20-30 minutes, or until tender. Mash, then mix
them with the spring onion and enough wasabi to give the mash a bit of
a kick. Season with salt to taste. Chill for 3o minutes, or until the
mash is very firm.
If using the salmon fillet, pull the skin
off and remove any bones. Heat the oil in a frying pan and
cook the salmon over a medium heat, on both sides, for 8 minutes, or
until it is cooked through.
Cool and cut the sushi/cooked salmon into strips.
Divide the mash into 6 equal portions.
Put a sheet of nori shiny-side down on a rolling mat
with the longest end towards you and mound 1 portion of the mash on the
bottom third of the nori. Lay a sixth of the spinach leaves on top,
then a layer of salmon.
To roll the sushi, fold the mat over,
starting at the end where the ingredients are and tucking in the end of
the nori to start the roll. Keep rolling, lifting up the mat as you go
and keeping the pressure even but gentle until you have finished the
roll. Moisten the top edge of the nori with water to seal the sushi
Remove the roll from the mat and cut it
into 4 even-sized pieces with a wet, very sharp knife. Turn the pieces
on end and then arrange them on a plate. Repeat with the remaining