Smoked salmon & avocado sushi
Method
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Put the rice in a small pan with 600ml water. Bring to the boil and cook
for 10 mins until the water is absorbed and the rice is tender. Stir
through the vinegar and sugar, cover and cool.
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Skin, stone and slice the avocado. Put in a bowl and squeeze over the
lemon juice, turning the avocado to ensure the pieces are covered.
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Divide the rice between the nori sheets and spread it out evenly,
leaving a 1cm border at the top and bottom. Lay the salmon over the
rice, followed by the chives and finally position the avocado across the
centre.
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Fold the bottom edge of the seaweed over the filling, then roll it up
firmly. Dampen the top border with a little water to help it seal the
roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped
individually in cling film and chilled until ready to serve.
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Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
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