Ingredients:

  • 2 cups (400g) sushi rice
  • 2 ¼ cups (530ml) water
  • 3 tbsp (45ml) rice vinegar
  • 1 tbsp (15g) sugar
  • ½ tsp (3g) salt
  • 1 tsp (5ml) fresh lemon juice
  • 8 oz (225g) sushi-grade salmon, sliced into long strips
  • 1 large (150g) English cucumber, julienned
  • 4 oz (115g) Greek feta cheese, crumbled or sliced into strips
  • 2 tbsp (30g) fresh dill, chopped
  • ¼ cup (15g) kalamata olives, pitted and sliced
  • ¼ cup (60g) Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 clove (5g) garlic, minced
  • 1 pinch (1g) dried oregano
  • 4 sheets Nori seaweed

Instructions:

  1. Rinse the sushi rice until the water runs clear. Combine rice and water in a pot; bring to a boil, then simmer on low for 15 minutes until the water is absorbed.
  2. While the rice is hot, fold in the rice vinegar, sugar, salt, and 1 tsp lemon juice. Allow the rice to cool to room temperature.
  3. Lay a sheet of Nori on a plastic-wrapped bamboo sushi rolling mat. Spread a thin, even layer of rice over the Nori, leaving a 1-inch border at the top.
  4. In the center of the rice, align the salmon strips, julienned cucumber, feta cheese, and sliced olives. Sprinkle chopped dill over the fillings.
  5. Using the mat, firmly roll the ingredients forward, applying steady pressure to keep the feta intact.
  6. Wet a sharp chef's knife with a damp cloth between every slice to ensure clean cuts.
  7. Combine Greek yogurt, 1 tbsp lemon juice, minced garlic, and dried oregano to create the zesty dipping sauce.