This is my attempt at sushi for the 4th or 5th time now and I'm slowly getting the hang of the rice prep...which is THEE most important part of sushi believe it or not...then its the fish quality/cut.

Spread the strips of cucumber onto the salmon and add a sprinkling of spring onion. Carefully roll the sushi up into a sausage shape and slice it into 3cm/1in long pieces, trimming the ends.

Peel the compressed cucumber and pickle in the vinegar and sugar. 4. Remove the skin from the fillets of salmon, and set to one side. Butterfly the fillets leaving one side attached. Cut the ...