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Salmon and avocado sushi slice
Salmon and avocado sushi slice
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Prep Time:
150 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Create vibrant sushi rolls for a delightful family lunch.
Ingredients:
  • 200.00 gm sushi rice
  • 40.00 ml rice wine vinegar
  • 400g can red salmon, drained, skin and bones removed, flaked
  • 39.60 gm whole-egg mayonnaise
  • 2 green onions, thinly sliced
  • 2 nori sheets
  • 1/2 medium avocado, thinly sliced
  • 1 small Lebanese cucumber, thinly sliced into ribbons
Instructions:
  • Prepare the cake pan by greasing it and lining the base and sides with baking paper, leaving a 3cm overhang. Cook rice with 1 1/2 cups cold water in a saucepan as per package instructions until tender. Add vinegar and then spread the rice evenly on a large baking tray.
  • Combine salmon, creamy mayonnaise, and diced onion in a mixing bowl. Cut nori sheets to fit the pan. Spread one sheet, shiny side-down in the pan. Layer half of the sushi rice evenly over the nori using a wet spoon. Add a layer of sliced avocado on top of the rice. Spread the salmon mixture over the avocado and layer sliced cucumber on top. Spread the remaining rice evenly over the cucumber. Top with the second nori sheet, shiny side-up, and press down firmly. Cover and refrigerate for 2 hours until set.
  • Remove the slice from the pan with care and cut it into 16 squares before serving.

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