Smoked salmon & avocado sushi
- 300g sushi rice
- 2 tbsp rice or white wine vinegar
- 1 tsp caster sugar
- 1 large avocado
- juice ½ lemon
- 4 sheets nori seaweed
- 4 large slices smoked salmon
- 1 bunch chives
- sweet soy sauce (kecap manis), to serve
- 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.
- 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.
- 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.
- 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.
- Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
Source :
BBC FOOD
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