Christmas Tree Made of Sushi Rolls

Cooking method

1. Step 1:

   

   Gather all your ingredients and equipment for making the rolls. You'll need a bamboo rolling mat and plastic wrap. Be sure to buy Japanese short-grain rice or rice made specifically for sushi. Long-grain and parboiled rice simply won't work—their low starch content means they lack the stickiness you need, and the rolls will just fall apart. For the seasoning, you must use rice vinegar.

2. Step 2:

   

   Pour the rice into a bowl and add cold running water. Rinse the rice gently so you don't damage the grains, pour off the cloudy water, and add fresh cold water again. Rinse at least 4 times, until the water runs clean and clear. Drain the rinsed rice in a colander and let it sit for 10 minutes so all the excess water drips off.

3. Step 3:

   

   Pour the rice into a saucepan and add the water, then set it on the heat. The rice-to-water ratio is very important—it should be 1:1. When the water comes to a boil, cover with a clear lid, reduce the heat to low, and cook for 15 minutes, until all the water has been absorbed. Don't open the lid while it cooks—a clear lid lets you watch without lifting it.

4. Step 4:

   

   After the 15 minutes are up, take the pan off the heat and let the rice steam, covered, for another 10 minutes. Keep the lid on—the rice needs to finish cooking through.

5. Step 5:

   

   Meanwhile, make the seasoning. Pour the rice vinegar into a small saucepan and add the sugar and salt. Set it over low heat and stir until the sugar and salt dissolve. As soon as they do, take it off the heat right away. The seasoning must never boil, so don't cook it over high heat.

6. Step 6:

   

   Transfer the cooked rice to a wooden bowl wiped down with a damp towel—this keeps the rice from sticking to the bowl. A traditional cypress hangiri tub is ideal, but I didn't have one, so I used what I had. Wooden ware keeps the rice vinegar from reacting with the bowl and also absorbs excess moisture from the rice as you mix it.

7. Step 7:

   

   Hold a wooden paddle over the rice and pour the vinegar seasoning onto the paddle so it spreads evenly across the rice. Using gentle slicing motions, fold and mix the rice, taking care not to crush the grains. Cover with a clean damp towel and let the rice cool. Once it's cooled, you can start shaping the rolls.

8. Step 8:

   

   Prepare a bowl of water for wetting your hands. In a small container, combine rice vinegar and water in a 1:3 ratio. Dipping your hands in this solution makes the rice much easier to handle. Use filtered water here, since it goes straight onto food that won't be cooked further.

9. Step 9:

   

   Prepare the mat by wrapping it a few times in plastic wrap. Cut the nori sheets in half. Lay the first half-sheet on the mat, glossy side down. Wet your hands in the vinegar solution, take 120 g of cooked rice, and spread it over the nori, leaving a 1 cm border free of rice at the top and letting the rice extend 1 cm past the bottom edge.

10. Step 10:

    

    Now flip the nori over so the rice rests on the mat, positioning it so the 1 cm rice-free border is at the top. Down the center of the nori, lay the filling: first pipe a line of cream cheese from a pastry bag, then place strips of salmon and fresh cucumber alongside it.

11. Step 11:

    

    Holding the filling in place, gently roll up the roll using the mat. Once it's formed, shape it into a round or square by pressing it firmly on all sides with the mat.

12. Step 12:

    

    Finely chop the washed and dried dill. Roll the finished roll in the chopped dill, then transfer it to a wooden board. Dipping your knife in the vinegar solution, first trim the ends, then cut the roll in half. Put the two halves side by side and cut them in half again, then cut each piece once more. You should end up with 8 pieces. Be sure to wet the knife each time so the rice doesn't stick and squash the rolls.

13. Step 13:

    

    Do the same with the rest of the ingredients. The finished rolls form the base of the tree. On top of the base, arrange the next ring of rolls, nestling them in a bit. Keep going, ring by ring, all the way to the top.

14. Step 14:

    

    To finish the tree, just spoon a little red caviar onto the rolls with a teaspoon. Your Christmas tree is ready!