Make the most of leftover salmon. Try making your own sushi at home. With a simple filling of avocado, salmon and cucumber, it really couldn’t be easier to create these healthy and delicious snacks.
Serves 4
Ingredients:
- 1½ cups sushi rice
- 2 cups water
- 2 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 1 tsp salt
- 8 sheets nori
- 1¼ cups roasted salmon, flaked (reserved from dinner)
- 1 large avocado, stone removed, peeled, cut into thin slices
- 1 Lebanese cucumber, cut into long thin pieces
- Kikkoman soy sauce, to serve
- pickled pink ginger, to serve
Method:
1 Wash rice in a fine sieve until water runs clear. Drain for 20 minutes. Combine rice vinegar, sugar and salt in a jug. Place rice into a saucepan with water and cover. Bring to the boil over a high heat. Reduce heat to medium and cook for 10 minutes or until rice forms craters.
2 Cover and reduce heat to low. Cook for 5 minutes. Remove from heat and stand for 10 minutes, covered. Add rice vinegar mixture to rice and gently stir. Line a large baking tray with baking paper. Spread rice onto tray and cool.
3 Place a sheet of nori onto a sushi mat or flat surface. Spread 1/3 cup rice over nori leaving a 3cm border free at the far end. Spread 1/3 cup salmon along edge closest to you. Top with slices of avocado and cucumber. Brush nori border with water.
4 Roll sushi firmly enclosing filling and seal end. Repeat with remaining ingredients. Using a sharp knife, slice rolls into even lengths and serve with Kikkoman soy and pickled pink ginger.
