Sushi flavoured with Bergamot and Basil

Preparation:

1. Rinse the rice several times in cold water and leave to drain for 30 minutes.
2. Put the rice in a saucepan.
3. Add 40 cl of cold water and bring to the boil. Lower the heat and cover.
4. Leave to cook for 15 minutes on a very low heat.
5. Turn off the heat and leave for 10 minutes without uncovering.
6. In a bowl, mix the vinegar, sugar, salt and selected flavouring.
7. Place the rice in a shallow dish and pour over it.
8. Season by aerating the rice and stirring gently for 3 to 4 minutes.
9. Cut the seeded cucumber into thin slices.
10. Form rectangles in the slices of smoked salmon. Chop the offcuts and gently fold them into the warm rice.
11. Place a slice of salmon on cling film.
12. Cover with a thin, even layer of rice, leaving a 1 cm margin.
13. Place the cucumber slices on top.
14. With the help of the cling film, roll the salmon slice on itself to obtain a tight and regular roll.
15. Wrap in the film.
16. Prepare five more rolls in the same way.
17. Cut each roll into 3 equal pieces.
18. Serve with pickled ginger if desired.

Enjoy!