Salmon sushi

Rinse the sushi rice thoroughly and cook it according to the package instructions.

Mix the rice vinegar, sugar and salt, and gently fold the mixture into the warm rice. Let the rice cool to room temperature.

Cut the salmon into long strips for maki rolls, thin slices for nigiri and topping, and set aside.

Maki Spread an even layer of sushi rice on a nori sheet. Add salmon, or salmon and cucumber, roll up tightly and cut into 8 pieces.

Inside-out rolls (uramaki) Spread the rice on the nori sheet and turn it over so the rice faces down. Add the salmon and cucumber, roll up tightly and top with thin slices of salmon or avocado before cutting the roll into pieces. For extra flavour and a touch of luxury, the salmon topping can be quickly seared with a crème brûlée torch.

Inside-out rolls (uramaki) Spread the rice on the nori sheet and turn it over so the rice faces down. Add the salmon and cucumber, roll up tightly and top with thin slices of salmon or avocado before cutting the roll into pieces. For extra flavour and a touch of luxury, the salmon topping can be quickly seared with a crème brûlée torch.

Nigiri Damp your hands and form small, oval pieces of sushi rice. Gently place a thin slice of salmon over each piece of rice.

Arrange maki, uramaki and nigiri on a platter and serve with soy sauce, pickled ginger and wasabi.