Salmon and avocado sushi slice

Cooking Fish Salmon and avocado sushi slice

For a little lunch inspiration, make these colourful sushi slices for the family.

Lables: Low fat Low kilojoule Low sodium Low sugar Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 3cm overhang on all sides. Place rice and 1 1/2 cups cold water in a saucepan. Cook, following absorption directions on packet, until tender. Stir in vinegar. Spread rice over a large baking tray.
  2. Meanwhile, combine salmon, mayonnaise and onion in a bowl. Trim nori sheets to fit prepared pan. Place 1 sheet, shiny side-down, in base of pan. Spoon half the rice over nori, using the back of a wet spoon to spread evenly (rice will be quite sticky). Place avocado, in a single layer, over rice. Top with salmon mixture. Place cucumber, in a single layer, over salmon. Spoon remaining rice over cucumber, using the back of a wet spoon to spread evenly. Place remaining sheet, shiny side-up, over rice. Press firmly to secure. Refrigerate, covered, for 2 hours or until set.
  3. Carefully remove slice from pan. Cut into 16 squares. Serve.

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1 cup sushi rice
2 tbsp rice wine vinegar
400g can red salmon, drained, skin and bones removed, flaked
2 tbsp 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

Adv

Autors
Preparation time
2:30
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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