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Salmon sushi rolls
Salmon sushi rolls
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Prep Time:
110 minutes
Cook Time:
20 minutes
Total Time:
130 minutes
Whip up Japanese-inspired sushi rolls with canned salmon, avocado, carrots, and cucumber for a delicious homemade meal!
Ingredients:
  • 200.00 gm sushi rice, rinsed
  • 20.00 ml seasoned rice vinegar
  • 4 nori sheets (dried, roasted seaweed)
  • 1/2 avocado, sliced lengthways
  • 105g can red salmon, drained, flaked
  • 1/2 Lebanese cucumber, cut into thin strips
  • 1 small carrot, grated
  • soy sauce, to serve
Instructions:
  • In a saucepan, combine rice with 1 1/2 cups of cold water over high heat. Cover and bring to a boil. Lower the heat and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Remove from the heat and let it sit for 5 minutes before serving.
  • Combine rice and vinegar in a bowl. Cool completely, stirring often to prevent rice from becoming sticky.
  • Lay a nori sheet, shiny-side down, on a sushi mat. Spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border. Line up one-quarter of the avocado slices closest to you. Add one-quarter each of the salmon, cucumber, and carrot. Roll up tightly with the sushi mat to seal the filling. Repeat the process with the rest of the ingredients.
  • Cut each roll into quarters and then tightly wrap them in plastic wrap.

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