Summary

Ingredients

• 1 cup rice (sushi rice), espresso cup
• 1 ½ small water (espresso cup)
• 1 piece (s) seaweed, (kombu)
• 1 teaspoon sake
• 1 tablespoon rice vinegar, light
• 1 teaspoon sea salt, coarse (espresso spoon)
• 1 ½ tablespoon sugar, extra fine
• 100 g salmon, smoked or other smoked fish
• 1 cucumber (s)
• some wasabi paste

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Instructions

1. Put rice in a large bowl and cover almost to the brim with cold water. Vigorously stir the rice with your hands to wash it. Put your hands on the rice and carefully pour off the cloudy water. Do this step twice the third time the water should be clear. Put the rice in a sieve and drain well.
2. Put the rice in a large, heavy, well-closing saucepan with the water and the piece of kombu. Bring the water to a boil over medium heat. Do not lift the lid during the entire cooking process. As soon as the water boils, turn the heat down and let the rice cook for 3 minutes. Turn down the temperature and let the rice cook for another 5 minutes. Then switch off the stove and cook the rice for another 5-10 minutes. Remove from the hob and open the lid. There should now be no more water.
3. Now add the sake and cover the pot with a kitchen towel and put the lid back on. Let the rice soak for another 10-15 minutes.
4. In the meantime, put the rice vinegar with the salt in a small saucepan and heat on the stove over low heat, stirring until the salt has dissolved. Add the sugar and keep stirring until the sugar has dissolved. The mixture must not boil.
5. Now put the cooked rice in a flat bowl made of wood or plastic. Spread the rice evenly with a wooden spatula. Make a well in the middle and pour the spice stock into it. Now carefully mix the spice stock into the rice with the wooden spatula, the rice grains must remain whole. Let the rice cool to body temperature. Keep rice warm and cover with a damp cloth and put a lid on. Now the rice can be used for sushi.
6. For the apple sushi you need smoked salmon, which has to be chopped very finely. A third of it is mixed with the rice with a little wasabi. Now you take a walnut-sized portion of rice in your moistened hand, shape it into a ball and carefully place the salmon over the ball. Shape with your hands until you can no longer see the rice.
7. Roll the cucumber piece back and forth on a work surface, then peel the peel thinly with a sharp knife. Cut pieces of the same length for the stem and stick them in the top of the sushi. Carve leaves from the rest and place them on the sushi next to the stem so that it looks like an apple with a leaf.