Smoked salmon sushi slice
1
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
This simple sushi slice is elegant, tasty and makes for great finger food.
Ingredients
Sushi rice, dry (koshihikari)
1 cup(s), (200g) (see tip)
Rice wine vinegar
2 tbs
Caster sugar
2 tsp
Smoked salmon
100 g, slices
Wasabi paste
3 tsp
Snow pea sprouts
50 g
Pickled ginger
1 tbs, drained, thinly sliced
Instructions
1
Cook rice following packet instructions until just tender. Place rice in a large glass or wooden bowl. Stir vinegar, sugar and ½ teaspoon salt in a small bowl until sugar has dissolved. Using a large, flat wooden spoon or plastic spatula, gradually stir vinegar mixture into rice, lifting and turning rice continuously until almost cool. Cover rice with a damp cloth.
2
Line base and sides of a 20 cm (base measurement) square cake tin with plastic wrap. Arrange salmon in a single layer over base of tin, trimming to fit. Spread salmon with wasabi paste. Using damp hands, press rice evenly over salmon. Cover and place in fridge for 1 hour.
3
Invert sushi onto a chopping board. Remove and discard plastic wrap. Cut into 24 pieces. Top each slice with sprouts and pickled ginger to serve.
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