Cheat’s Salmon Sushi
All the flavours of homemade sushi, minus the fiddly rolling. This cheat’s salmon sushi is layered with smoked salmon, avocado, cucumber and nori, with seasoned brown rice for an easy twist on sushi at home. Using brown rice adds more wholegrains and fibre than white rice, plus a delicious nutty flavour! It’s the ultimate sushi hack you need to try!
Serves: 4
Ingredients
1½ cups uncooked brown rice
2½ cups water
60 mL rice vinegar
1½ tbsp caster sugar
½ tbsp salt
250–300 g smoked salmon
2 nori sheets
1 large avocado, thinly sliced
1 Lebanese cucumber, cut into matchsticks
To serve
Kewpie mayonnaise
Sesame seeds
2 spring onions, thinly sliced
Soy sauce
Wasabi
Pickled ginger
Method
Rinse the brown rice thoroughly until the water runs mostly clear. Drain, then add to a saucepan with 2½ cups water. Leave to soak for at least 2 hours, or overnight.
Without draining, bring the rice and soaking water to the boil. Cover, reduce the heat to low and simmer for 35 minutes. Remove from the heat and leave covered for a further 15 minutes.
Meanwhile, add the rice vinegar, sugar and salt to a small saucepan over low heat. Stir gently until the sugar and salt have dissolved, without letting it boil.
Transfer the cooked rice to a wide dish. Pour over the vinegar mixture and gently fold through using a wooden spoon. Set aside to cool slightly.
Line a large rectangular container with cling wrap, leaving plenty hanging over the sides. Arrange the smoked salmon across the base, followed by half the brown rice. Press down gently.
Add a sheet of nori, followed by the avocado and cucumber. Top with the remaining rice and another sheet of nori.
Fold the excess cling wrap over the top. Place another container or flat tray on top and press down firmly to compact the layers.
Carefully turn the sushi tray out onto a chopping board and remove the cling wrap. Using a sharp knife, cut into pieces.
Top each piece with a little Kewpie mayonnaise, sesame seeds and spring onion. Serve with soy sauce, wasabi and pickled ginger.
TIP: Wetting your knife between cuts will help you get cleaner slices.
Comments