Ready in 25 minutes plus chilling
Syns per serving - ½ Syn on Extra Easy
198g/70z sushi rice, rinsed thoroughly and drained
¼ tsp artificial sweetener
57ml/2fl oz rice wine vinegar
2 large sheets dried sushi nori (seaweed sheets), cut into halves
57g/2oz wasabi paste (Japanese horseradish)
½ medium cucumber, peeled, deseeded and cut into thin batons
½ red pepper, deseeded and cut into thin strips
dark soy sauce, to serve
1. Place the rice in a saucepan with the water and bring to the boil. Cover and simmer for 7-10 minutes, then remove from the heat, leave covered and allow to cool.
2. When the rice is cool, place in a bowl, season with a pinch of salt and add the artificial sweetener and vinegar. Mix well.
4. Divide the salmon strips, cucumber batons and red pepper strips between the nori sheets and roll them up tightly, using a sushi rolling mat (or aluminium foil). Place in the fridge for 30 minutes to chill, then cut each roll into six pieces.