Friday 18 June marks international sushi day, and where would we be without this always tasty Japanese export? Fun to make, great for entertaining and quick to grab on the go; these sushi rolls with BioCreamy go down a treat! We used salmon and avocado for this recipe but feel free to add whatever your heart desires.
Ingredients
2 Cups sushi rice
¼ Cup rice vinegar
4 Sheets sushi nori
115g Smoked salmon
1 Pack BioCreamy cut into matchsticks
1 Small cucumber cut into matchsticks
1 Avocado cut into long slices as best you can!
Method
1. Cook sushi rice according to packet instructions using rice vinegar to season. Allow to reach room temperature.
2. On a sushi rolling mat place a sheet of nori with the rough side facing upwards.
3. Wet hands and transfer a handful of rice to the nori before spreading the rice evenly over the surface of the nori paper – try not to squash it.
4. Arrange a strip each of salmon, cucumber, avocado and BioCreamy at one edge of the rice.
5. Grab the nori and the mat and gently roll the bare rice area over the ingredient strips. Squeeze down slightly to hold the shape of the roll. Continue to roll until you have one big sushi roll.
6. Transfer to a cutting board and slice into equal portions with a slightly damp knife.
7. Repeat with the remaining ingredients. Double or even triple the recipe if need be to feed the masses!
Enjoy!