Salmon and avocado sushi slice

Salmon-and-avocado-sushi-slice

Prepare Time: 2:30 | Cook Time: 0:20 | Difficulty: EASY

For a little lunch inspiration, make these colourful sushi slices for the family.

Ingredients

Nutrition

Energy

424kJ

Fat saturated

1.00g

Fat Total

4.00g

Carbohydrate sugars

1.00g

Carbohydrate Total

11.00g

Dietary Fibre

Protein

5.00g

Cholesterol

15.00mg

Sodium

96.04mg

All nutrition values are per serve.

Method

  1. Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 3cm overhang on all sides. Place rice and 1 1/2 cups cold water in a saucepan. Cook, following absorption directions on packet, until tender. Stir in vinegar. Spread rice over a large baking tray.

  2. Meanwhile, combine salmon, mayonnaise and onion in a bowl. Trim nori sheets to fit prepared pan. Place 1 sheet, shiny side-down, in base of pan. Spoon half the rice over nori, using the back of a wet spoon to spread evenly (rice will be quite sticky). Place avocado, in a single layer, over rice. Top with salmon mixture. Place cucumber, in a single layer, over salmon. Spoon remaining rice over cucumber, using the back of a wet spoon to spread evenly. Place remaining sheet, shiny side-up, over rice. Press firmly to secure. Refrigerate, covered, for 2 hours or until set.

  3. Carefully remove slice from pan. Cut into 16 squares. Serve.


Super Food Ideas – May 2010 , Page 25

Recipe by Kim Coverdale
Photography by Mark O'Meara

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