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Photo of Smoked salmon sushi slice by WW

Smoked salmon sushi slice

Points® value
Total Time
1 hr 40 min
20 min
20 min
This simple sushi slice is elegant, tasty and makes for great finger food.


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


  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.


TIP: If you can’t find sushi rice at your supermarket, substitute for arborio rice.