Ingredients:
  • 1/2 cup (110g) SunRice sushi rice
  • 1 Tablespoon sushi vinegar
  • 1 Tablespoon S&W mayonnaise
  • 1/4 Tablespoon wasabi
  • 1/3 Cup (55g) sesame seeds
  • 400 g Sliced smoked salmon
  • 2 Sheets roasted seaweed sushi nori
  • 1 Salud Avocado Halves or Salud Avocado Slices/Dices
  • Salt reduced soy sauce, to serve
Dinner - Sushi

Cook the rice according to packet instructions. Stir the vinegar through the rice and set aside to cool. Mix the mayonnaise and wasabi until well combined.

Draw a 22 cm x 20 cm rectangle on a sheet of non-stick baking paper. Sprinkle 2 tablespoon of the sesame seeds inside the rectangle. Place half the salmon over the sesame seeds, slightly overlapping. Place a nori sheet on top. Press half of the rice evenly over the nori. Spread half of the wasabi mixture in a horizontal line about 2 cm wide across the rice.

Cut the Salud Avocado in half lengthways. Cut one half into 1 cm thick sticks. Put the Salud Avocado on top of the wasabi mixture. Use the baking paper to carefully roll the sushi into a log around the Salud Avocado. Make another roll with the remaining ingredients.

Use a serrated knife to cut each roll into 2cm thick slices using a sawing action. (Try to cut from a side where the salmon is in whole pieces rather than where it is overlapped.) Serve with soy sauce.