150g (5oz) raw salmon fillet, skin and bones removed
150g (5oz) Japanese rice for sushi, washed and drained
30ml (2tbsp) rice vinegar
15ml (1 level tbsp) caster sugar
15 slices pickled ginger
15ml (1 level tbsp) wasabi paste
Directions
Step 1
In a bowl, mix together the gin, lime rind, sea salt flakes and peppercorns. Place the salmon in the marinade, cover and chill overnight.
Step 2
Pour 350ml (12fl oz) water into a large saucepan and add the rice. Bring to the boil, then cover and simmer for 10-12min. Remove from the heat and stir in the rice vinegar and the caster sugar. Leave until cool, then cover.
Step 3
Using a sharp carving knife, cut salmon into 30 very thin slices (there's no need to remove seasonings).
Step 4
Wet your hands and mould the rice into 15 walnut- sized balls and flatten to form discs. Top each disc with two slices of marinated salmon, a slice of pickled ginger and a little wasabi paste. Garnish with a few chopped fresh chives, if you like.
Step 5
Prepare ahead. Complete to the end of step 2; cover and chill separately overnight.
Try some more of our best canape recipes for the perfect dinner party
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
