Smoked Salmon & Avocado Sushi
Luss Smokehouse - Loch Lomond

Smoked Salmon & Avocado Sushi

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Smoked Salmon & Avocado Sushi 

Makes 32 Sushi Rolls 

INGREDIENTS

300g Sushi Rice

2 x tbsp Rice or White Wine Vinegar

1 x tsp Caster Sugar

 1 x Large Avocado

Juice 1/2 Lemon

4 x Sheets Nori Seaweed

200g Luss Smokehouse Beech Smoked Salmon

Sweet Soy Sauce

METHOD

1. Put the rice in a small pan with 100ml water. Bring to the boil and cook for 10 mins until the water is absorbed.

2. Slice up the avocado and place in a bowl then squeeze the lemon juice over the top and gently mix.

3. Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm gap at the top and bottom border. Lay the salmon over the rice and position the avocado across the centre. 

4. Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.

5. Using a sharp knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

 


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