We prepared so many fish dishes this weekend for march issue of Easy Food magazine, that we had to present at least one here this week. So our favourite recipe was for simple salmon and avocado sushi.
Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. There is many variations of it but one ingredient which all sushi have in common is vinegared rice. The type of sushi that we present today is called nori-maki, it is sushi rice and salmon rolled in dried seaweed sheets. Soy sauce is the usual condiment, we served ours with marinated ginger (it helps to cleanse the palette, stimulates taste buds and aid digestion) and wasabi too (variant of horseradish but has one hundred times stronger flavour).
We hope that Japanese will forgive us dill in this recipe, in the end dill goes great with salmon and final combination was delicious.
Traditional sushi is eaten with fingers, it is not allowed to place the half-eaten piece back on your plate. In Japan, green tea is invariably served together with sushi.
So if you fancy doing sushi at home this simple recipe will make perfect little bites, ideal for quick lunch or delicious oriental takeaway.
Salmon and avocado sushi
serves 4/makes 32 pieces
- 350g sushi rice
- 2 tbsp rice or white wine vinegar
- 1 tsp sugar
- 1 avocado
- juice of ½ lemon
- 4 sheets nori seaweed
- 4 slices smoked salmon
- a handful of fresh dill
- sweet soy sauce
- marinated ginger
We rinse at least two times rice until the water runs clean. Than we place it in a small pan and cover with 600ml water. Bring to the boil and cook for 10 minutes until the water is absorbed and the rice is tender. Add vinegar and sugar, cover and cool.
Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by chopped dill and finally position the avocado across the centre.
Fold the bottom edge of the seaweed over the filling, then roll it up. Dampen the top border with a little water to help to seal the roll. Repeat to make four rolls. Using a sharp knife, cut each roll into eight rounds. Serve with soy sauce, wasabi and ginger.
Source of recipe and image: Easyfood magazine (Recipe: Vivien Walsh)