PINK SALMON & AVOCADO SUSHI

There is a common misconception that sushi is too arduous to make at home, that a domestic kitchen doesn’t have the correct kit or the ingredients themselves are too complicated to find. This recipe should challenge those preconceptions. A bamboo mat is the only necessity, other than that, the saucepan, cling film and sharp knife are most likely already in your drawers. This recipe is for ura maki otherwise known as inside out sushi as the rice is on the outside, concealing the seaweed nori.

The filling is a simple, fresh combination of cucumber, coriander and ripe avocado, held together by a little mascarpone. The rice is seasoned slightly by a touch of sugar and rice vinegar but it is the smoked salmon that really pulls the sushi together, offering a rich, slightly salty bite to the sweetened rice and creamy avocado. The pink touch of salmon ensures this recipe is an ideal Valentine dish.

PINK SALMON & AVOCADO SUSHI

PREP TIME – 30 MINUTES

COOK – 25 MINUTES

MAKES 20 PIECES

INGREDIENTS

250g Sushi rice

2 tbsp. rice vinegar

1 tsp. caster sugar

4 sheets of square nori

¼ of a cucumber, sliced into thin strips

A handful of coriander leaves

½ a small ripe Avocado, thinly sliced

4 tbsp. Mascarpone

200g Smoked Salmon

1-2 tsp. Nigella seeds

TO SERVE

1-2 tsp. Wasabi paste

3 tbsp. Soy sauce

Note – You will also need a bamboo sushi mat

METHOD

1. Place the rice in large bowl. Cover with cold water and wash the rice, swishing it with your hands, until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 4-5 changes of water.

2. Once the water is almost clear drain and add ½ pint water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand, with the lid on for another 10 minutes before lifting the lid. While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out to a large bowl. Cool for a moment before stirring through the sushi vinegar.

3. Start with your bamboo mat. Lay a square of cling film on top of the mat and place a sheet of nori on top of the cling film. With dampened fingers press roughly 1/4 of the rice over two thirds of the nori leaving about 2cm strip uncovered. Turn over so it is rice side down. Spread a little mascarpone in a line at the base of the nori. Top with a line of avocado, cumber and coriander. Dampen the nori that isn’t covered in rice and roll over the filling, then fill further to form a tube, pressing together well using the bamboo mat.

4. Sit the sushi roll on your counter and spread the surface with a little mascarpone (to ensure the smoked salmon will attach). Lie over the salmon and gently flatten to the side of the sticky rice with your hands. Cut into roughly 2cm rounds. Sprinkle with nigella seeds and serve, alongside a little soy and wasabi.