This is a really great lunchtime recipe. I like to do these on a Sunday ready for work the next day.
Ingredients:
Sushi Nori (seaweed sheets)
Reed map for wrapping
Avocado
Salmon Fillet
Sushi rice
It's really super easy.
1. Prepare the sushi rice. Wash 250g rice in cold water and drain.
2. Transfer the drained rice into a saucepan with 340ml of cold water.
3. Leave to soak for 30 mins.
4. Bring to the boil.
5. Cover and lower the heat to simmer for 10-12 mins or until the water has been absorbed.
6. Remove from heat and leave covered for 10 mins.
7. Allow the rice to cool.
8. Lay a nori sheet shiny side down on top of the mat
9. Place the cooled rice evenly for and inch and a half wide along the edge of the nori closest to you.
10. Slice the avocado into even slices and place horizontally onto the rice.
11. Slice the salmon and do the same as you did with the avocado
12. Slowly and firmly roll the edge of your filled nori roll over to using the map to keep the tension even. Keep rolling until there is 1 inch left. Dampen the edge of the nori with a fingertip of water to seal the nori. Hold in place for 30 secs.
13. With a sharpe knife dipped in water slice the the roll into even chunks and Bob's your uncle!
I like to use a little tamari sauce instead of soya as its wheat and gluten free.
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