Smoked salmon sushi rolls

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How to make Smoked salmon sushi rolls

  • Yield : 24
  • Prep Time : 0:40
  • Cook Time : 0:15
  • Total Time : 0:55

Ingredients

  • 1 1/2 cups sushi rice
  • 1/4 cup sushi seasoning
  • 1/2 cup light soy sauce
  • 1/3 cup rice wine vinegar
  • 4cm piece fresh ginger, finely grated
  • 2 teaspoons caster sugar
  • 1 teaspoon sesame oil
  • 24 slices smoked salmon
  • 2 Lebanese cucumbers, halved crossways, peeled into ribbons
  • 2 small avocados, thinly sliced
  • 300g snow peas, trimmed, thinly sliced
  • 8 radish, cut into thin matchsticks
  • 2 teaspoons sesame seeds, toasted
  • Micro herbs (see note), optional, to serve

Method

  • Step 1 Rinse and drain rice 3 times. Place rice and 1½ cups water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes. Transfer rice to a large ceramic dish. Using a spatula, stir rice and break up lumps. Gradually add seasoning, lifting and turning rice, until rice has cooled.
  • Step 2 Meanwhile, place soy sauce, vinegar, ginger, sugar and sesame oil in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Set aside to cool.
  • Step 3 Place 1 piece of smoked salmon on a chopping board with 1 short end closest to you. Stack 4 cucumber ribbons along short end. Top with 2 pieces of avocado, 1 tablespoon of rice, and a few snow peas and radish matchsticks. Roll up salmon to enclose filling, leaving ends exposed. Repeat with remaining ingredients to make 24 rolls.
  • Step 4 Place rolls on a serving plate. Sprinkle with sesame seeds and micro herbs, if using. Serve with dipping sauce.

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