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Salmon and Avocado Sushi

by Jac's Veghead (follow)
Rice (247)      Fish (236)      Avocado (143)      Salmon (118)      Japanese (116)      Fun (34)      Sushi (11)      Hands on (1)     
Salmon and avocado are a classic match, throw in some cold rice and spicy wasabi and you have an amazing meal. Sushi is my go to meal when I'm out and about and don't have time to sit down for lunch. But tonight I saw sushi in another light. A fun and relaxing dinner option that is very hands on!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 3 servings

2 cups Japanese sushi rice
3 cups cold water
1/2 cup rice vinegar
2 tablespoons caster sugar
1/2 teaspoon salt
6 nori sheets
1 1/2 tablespoons Japanese mayonnaise
1/2 teaspoon wasabi paste
200g sliced smoked salmon
1/2 avocado

Soy sauce and pickles to serve.

First make your sushi rice, this can be made a few hours ahead as it needs to cool before making into sushi.

To make the rice, place the vinegar, sugar and salt in a saucepan over a low heat and stir until dissolved.
Meanwhile, wash the rice and place in a saucepan. Cover with enough cold water to reach about 2 cm above the surface of the rice. Bring to the boil and cook the rice. Once cooked cover with a lid and reduce heat to very low, and continue to cook for 12 minutes. Remove from the heat and stand, covered, for a further 5 minutes.
Turn out the cooked rice into a large bowl. Add the vinegar mixture a little at a time, and cut through the rice with a spatula or knife (don't stir). Once combined cover with a tea towel and set aside.
Slice your salmon and avocado into strips and set aside.
Now you can assemble. To make each sushi roll, lay the nori sheet shiny side down on your bamboo mat.
Wet your fingers and spread a layer of rice about 3/4 of the way up the nori. The rice will be a bit sticky so keep wetting your hands as needed.

Lay your salmon and avocado slices across the thin layer of rice being careful not to over fill, squeeze on the mayo and wasabi - as much or as little as you needed.

Grab the edge of your bamboo mat and roll the edge up and over the filling.

Roll up being careful not to roll the bamboo mat along the rice. When you've reached the end squeeze all around to set the shape of the rice and make sure it is tight. You should end up with a slightly square roll.

Do the same with remaining rolls and eat immediately as a roll or cut into rounds and enjoy with wasabi, pickled ginger and soy sauce.

If not consuming straight away store in the fridge and eat within 24 hours.

#Hands on
I like this Recipe - 6
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