Smoked salmon sushi slice
1 hr 40 min
This simple sushi slice is elegant, tasty and makes for great finger food.
1 cup(s), (200g) (see tip)
Rice wine vinegar
100 g, slices
1 tbs, drained, thinly sliced
- 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.
- 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.
- 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.
TIP: If you can’t find sushi rice at your supermarket, substitute for arborio rice.