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Sushi
Japanese favorite popular at events
Ingredients
2 cups sushi or short-grain rice
4 cups cold water
1/3 cup sushi seasoning
1 teaspoon salt
6 sheets nori
200g smoked salmon
1 avocado, sliced
1 cucumber, trimmed, cut into sticks
Soy sauce, to serve
Preparation
Put rice and cold water into a large non-stick saucepan over a high heat
Bring to the boil, reduce heat to low, cover and simmer for 12 minutes.
Remove from heat and set aside, covered, for 10 minutes
Combine sushi seasoning and salt in a jug.
Line a large baking tray with baking paper.
Transfer rice to prepared tray and gently spread out over baking tray.
Drizzle sushi seasoning mixture over rice.
Cover with a clean, wet tea towel and leave to cool
Place one sheet of nori, rough side up, onto a sushi mat or large chopping board.
Spread with one cup of rice, leaving a 2.5cm border along the far edge.
Starting with smoked salmon, lay slices over rice to cover.
Top with slices of avocado and cucumber sticks.
Brush edge with water.
Roll up firmly, enclosing filling.
Place onto a large plate. Repeat with remaining ingredients.
Cover with plastic wrap.
Refrigerate until required.
Cut into slices and serve with soy sauce.
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