Ingredients:
- 1 carrot
- 120 grams (4 oz) white sushi rice (washed)
- 12 grams squid ink
- 200 ml water
- Sushi rice vinegar
- Half sheet of Nori
- Long strip of sushi grade salmon filet (approx. 10-12 cm in length by 1.5 cm width
Optional Garnish:
- Pickled ginger (shredded)
- Fresh, ground Wasabi
Equipment:
- Miyabi or similar knife
- Wooden chopping board
- Electric food dehydrator
- Micro plane/ cheese grater
- Closed spatula
- Plastic storage carton (with airtight lid)
- Hand blender
- Measuring jug
- Electric rice cooker
- Large hangiri oke
- Shamoji (rice paddle)
- Bamboo rolling mat (encased in a zip-lock bag)
- Ceramic sushi plate/ board