Smoked Salmon & Avocado Sushi
1 C sushi rice
3 T rice wine vinegar
1 T sugar
½ t salt
2 T Japanese mayo (e.g. Kewpie)
½ t wasabi
½ C sesame seeds
500-600g sliced cold smoked salmon
4 sheets roasted seaweed sushi nori
1 avocado, sliced 1cm thick
Soy sauce, to serve
- Cook the rice according to packet instructions. Stir the vinegar, sugar and salt through the rice and set aside to cool. Mix the mayonnaise and wasabi until well combined.
- Draw a 22cm x 20cm rectangle on a sheet of non-stick baking paper. Sprinkle 4 T of the sesame seeds inside the rectangle. Place quarter of the salmon over the sesame seeds, slightly overlapping. Place a nori sheet on top. Press quarter of the rice evenly over the nori. Spread quarter of the wasabi mayo in a horizontal line about 2cm wide across the rice.
- Put quarter of the avocado on top of the wasabi mixture. Use the baking paper to carefully roll the sushi into a log around the avocado. Make 3 other rolls with the remaining ingredients.
- Use a serrated knife to cut each roll into 2cm thick slices using a sawing action. Serve with soy sauce.
Recipe adapted from taste.com.au
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