SunRice

Avocado & Salmon Sushi Roll

I am using:

Raw rice
Microwave rice

Prep time

10min

Cook time

30min

Try out this simple sushi recipe that is perfect for a light snack or side dish! This avocado and salmon sushi roll is delicious and even low in fat.

SunRice Koshihikari Rice

If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain rice has unique characteristics - versatility, firmness, consistency, aroma and natural sweetness. It is a premium grain that is perfect for Japanese dishes and desserts. Koshi naturally possess optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer. Translated as “the light of Koshi” in reference to an ancient province in Japan, Koshi is also commonly used as the hero in Japanese, Korean and Chinese cuisines. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

2 cup SunRice Japanese Style Sushi Rice
6 Seaweed Sheets
1½ tbsp Whole Egg Mayonnaise
¾ tsp Wasabi
300 g Sashimi Grade Salmon (cut into 6 thick strips)
1 Avocado (skin and stone removed, halved and sliced)
¾ tsp Soy Sauce (to serve)

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.

Characteristics

Soft

Sticky

Short & Round

Method

Cook SunRice Sushi Rice as per pack instructions.
Place a sushi mat onto a clean work surface with slats running horizontally. Place a seaweed sheet (shiny side down) on the mat.
Use wet hands to spread ¾ cup of rice over the seaweed sheet, leaving a 3 cm wide border along the top edge.
Combine the mayonnaise and wasabi in a bowl. Spread a little wasabi mayonnaise along the centre of the rice. Top with one salmon strip and some sliced avocado. Pick up the edge of the mat closest to you. Hold filling in place while rolling the mat over to enclose rice and filling in to the seaweed.
Repeat with the remaining seaweed sheets, rice and filling to make 5 more rolls.
Cut sushi rolls into 2cm thick slices. Arrange on a platter and serve with soy sauce. Variations: Instead of salmon use cooked peeled prawns.