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Ingredients
500g sushi rice
Sushi seasoning
2 tbsp pickled ginger
4 tbsp sushi soy sauce
4 tbsp wasabi ( mixed with 3 tbsp water)
2 Lebanese cucumber
100g cream cheese
200g salmon
2 carrots, jullinened
2 tbsp sushi mayonnaise
1 avocado
6 nori sheets
Method
Cook the sushi rice as per the pack instructions.
Place your sushi mat on the bench and put a sheet of nori on top, then spread enough cooled rice over the nori to cover 2/3 of the surface.
Add the fillings of your choice and roll the sushi mat over to form a tube, always apply a small amount of pressure while rolling.
Place in the fridge for ½ an hour to allow the seaweed to soften then slice and serve.
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