Packed with nutrients, sushi rolls are very versatile. Great as a snack, in the lunchbox or even served as a meal!
Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and the liquid is absorbed.
Remove from heat. Stand for 5 minutes.
Place rice, vinegar, salt and sugar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.
Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges.
Place one-quarter of the avocado along the edge facing you. Top with one quarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables.
Slice each roll into 4 pieces.
Suggested Serving: with fresh wasabi, homemade Inca Inchi Mayonnaise and Tamari!
Ingredients
Directions
Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and the liquid is absorbed.
Remove from heat. Stand for 5 minutes.
Place rice, vinegar, salt and sugar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.
Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges.
Place one-quarter of the avocado along the edge facing you. Top with one quarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables.
Slice each roll into 4 pieces.
Suggested Serving: with fresh wasabi, homemade Inca Inchi Mayonnaise and Tamari!
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