Name: Smoked salmon sushi rolls
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 1
Ingredients: 300.00 gm sushi rice; 32.50 gm sushi seasoning; 131.25 gm light soy sauce; 82.50 ml rice wine vinegar; 4cm piece fresh ginger, finely grated; 10.00 gm caster sugar; 1 tsp sesame oil; 24 slices smoked salmon; 2 Lebanese cucumbers, halved crossways, peeled into ribbons; 2 small avocados, thinly sliced; 300g snow peas, trimmed, thinly sliced; 8 radish, cut into thin matchsticks; 6.00 gm sesame seeds, toasted; Micro herbs (see note), optional, to serve

Smoked salmon sushi rolls

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Prep Time:
40 minutes

Cook Time:
15 minutes

Total Time:
55 minutes

Elevate your hosting game with our elegant make-ahead smoked salmon sushi rolls.

Ingredients:

300.00 gm sushi rice
32.50 gm sushi seasoning
131.25 gm light soy sauce
82.50 ml rice wine vinegar
4cm piece fresh ginger, finely grated
10.00 gm caster sugar
1 tsp sesame oil
24 slices smoked salmon
2 Lebanese cucumbers, halved crossways, peeled into ribbons
2 small avocados, thinly sliced
300g snow peas, trimmed, thinly sliced
8 radish, cut into thin matchsticks
6.00 gm sesame seeds, toasted
Micro herbs (see note), optional, to serve

Instructions:

Thoroughly rinse rice three times. Combine rinsed rice with 1½ cups of water in a saucepan over medium heat. Cover and bring to a boil. Reduce heat to low and let it simmer covered for 12 minutes until water is absorbed. Remove from heat and let it stand covered for 10 minutes. Transfer rice to a large ceramic dish. Gently stir and fluff the rice with a spatula to break up any lumps. Gradually add seasoning while lifting and turning the rice until it has cooled.
In a small saucepan over low heat, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir and cook for 3 to 4 minutes until the sugar is dissolved. Let it cool.
Lay 1 piece of smoked salmon on a cutting board, narrow end facing you. Arrange 4 cucumber ribbons on the narrow end. Add 2 pieces of avocado, 1 tablespoon of rice, a handful of snow peas, and radish matchsticks. Roll the salmon to encase the fillings, keeping the ends open. Repeat with the rest of the ingredients to create 24 rolls.
Arrange the rolls on a platter. Top with sesame seeds and micro herbs, if desired. Accompany with dipping sauce.

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