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2 tbsp. rice wine 200g smoked salmon, cut into strips 5 spring onions, shredded How to Place the rice in a large pan and cover with 500ml water and bring to the boil. Simmer for 25 minutes or until the water has been absorbed. Remove from the heat, cover and leave for 10 minutes. Add the rice wine and mix. Leave to cool. To assemble, take a Japanese bamboo mat and top with a sheet of seaweed. Dampen your fingers and spread the rice over three-quarters of the seaweed, pushing the rice to the edges of the sheets. The layer of rice should be about 1/2 cm thick. Leave the quarter further away from you clear. ....