I n g r e d i e n t s
1 cup sticky rice
2 cups water (or amount indicated on back of bag)
2 tbsp rice wine vinegar
3 sheets nori
85 g smoked salmon
1/2 ripe avocado
Prepare rice as per directions on the back of packet. When rice is finished, remove lid and add rice wine vinegar. Rice will be very glutinous so fold it in firmly with a spatula. Allow the rice to cool for several minutes, turning it over now and then to let steam escape. When it is cool enough to handle easily, spread a third of it onto a waiting sheet of nori. This nori must be placed shiny side down on a little fexible bamboo mat. Wetting hands will help immensely in preparing an even layer over the sheet. Leave a half inch rice free at the end of the nori sheet farthest away from you.
Slice avocado into thin strips. Place 3 or 4 strips along the edge closest to you, spacing evenly. Top with a few strips of smoked salmon. Wet the 1/2 inch edge slightly. Carefully lift the edge closest to you and, using the mat, tightly coil the filling over. Roll until the wetted edge is hit. Roll sushi up tightly for a moment then release. Place on a waiting plate, seam down and put in the fridge while the remaining logs are rolled.
Chill for 15 minutes or so before consuming.
Serve with individual bowls of soya sauce, pickled ginger and wasabi.
Easy - and magical.
1 cup sticky rice
2 cups water (or amount indicated on back of bag)
2 tbsp rice wine vinegar
3 sheets nori
85 g smoked salmon
1/2 ripe avocado
Prepare rice as per directions on the back of packet. When rice is finished, remove lid and add rice wine vinegar. Rice will be very glutinous so fold it in firmly with a spatula. Allow the rice to cool for several minutes, turning it over now and then to let steam escape. When it is cool enough to handle easily, spread a third of it onto a waiting sheet of nori. This nori must be placed shiny side down on a little fexible bamboo mat. Wetting hands will help immensely in preparing an even layer over the sheet. Leave a half inch rice free at the end of the nori sheet farthest away from you.
Slice avocado into thin strips. Place 3 or 4 strips along the edge closest to you, spacing evenly. Top with a few strips of smoked salmon. Wet the 1/2 inch edge slightly. Carefully lift the edge closest to you and, using the mat, tightly coil the filling over. Roll until the wetted edge is hit. Roll sushi up tightly for a moment then release. Place on a waiting plate, seam down and put in the fridge while the remaining logs are rolled.
Chill for 15 minutes or so before consuming.
Serve with individual bowls of soya sauce, pickled ginger and wasabi.
Easy - and magical.