Cold Smoked Salmon Sushi
- Serves: 2
- Complexity: medium
- 400-500g sushi rice
- 2 tbsp. rice vinegar
- 1 tsp white sugar
- 1 large avocado
- 1 tbsp of lemon juice
- 4 sheet of nori
- 100g Willy Krauch's sliced cold smoked salmon
- 1 bunch of chives
- 1 half english cucumber quartered and seeds removed
- 100g cream cheese
- soya sauce for dipping
- sweet chili sauce for dipping (optional)
Cook sushi rice following instructions specified on package (brands vary - make enough rice for 4 rolls as package instructs). Stir through the rice vinegar and sugar, cover and cool in a wood or ceramic bowl.
Skin, stone and slice the avocado. Put in a bowl and drizzle with lemon juice.
Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives, cucumber, avocado and cream cheese.
Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with rice vinegar and water mixture to seal the roll. Repeat to complete the 4 rolls.
At this time your rolls can be cut right away with a serrated knife or wrapped in cling wrap individually and refrigerated until ready to consume.
TIP: It is easier to cut the rolls after it has been chilled. You can leave the rolls wrapped in the cling wrap when cutting with your serrated knife and remove the remaining film upon completion.
Arrange on serving tray or plate and pair with dipping sauce.