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Salmon and avocado sushi slice

  • 2:30 Prep
  • 0:20 Cook
  • Makes 16


  • 1 cup sushi rice
  • 2 tablespoons rice wine vinegar
  • 400g can red salmon, drained, skin and bones removed, flaked
  • 2 tablespoons whole-egg mayonnaise
  • 2 green onions, thinly sliced
  • 2 nori sheets
  • 1/2 medium avocado, thinly sliced
  • 1 small Lebanese cucumber, thinly sliced into ribbons


  • 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.

Source: taste.com.au


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