• 500g packet short-grain rice
• 1/2 cup white vinegar
• 2 teaspoons sugar
• 1 avocado
• juice from 1 lemon
• 100g sliced smoked salmon
• 1/4 cup light mayonnaise ( optional )
• 2 teaspoons soy sauce
• 2 teaspoons wasabi paste (see note – optional )
• bamboo mat
• 1 packet Nori sheets
• 1/4 cup shredded pickled ginger (see note)
1. Place rice in a fine sieve, wash under cold water until water runs clear. Place rice in a large saucepan and cover with 3 cups cold water.
2. Bring rice slowly to the boil; boil until water has evaporated and tunnels appear in rice. Reduce heat to very low, cover and cook for 8 minutes more. Remove from heat, add combined vinegar and sugar, stir gently with a fork.
3. Cut avocado in half and cut each half into thin slices. Cover with juice. Cut salmon into thin strips. Place mayonnaise, soy sauce and wasabi in a small bowl and whisk with a fork to combine.
4. Place bamboo mat on a flat surface and lay 1 sheet of Nori on top. Using your hand dipped in a little extra vinegar or water, spread about 1/2 cup rice over surface to about 2cm in from each edge.
5. Place a row of salmon 4cm in from the closest edge to you. Top with a row of ginger, avocado and wasabi mayonnaise. Roll up using the mat as a guide. Cut into 3cm-thick slices. Serve any extra wasabi mayo and ginger on the side.
NOTE: All the Asian ingredients used in this recipe are easy to find. You can buy wasabi paste from Asian or health food stores in small tubes. It has a very strong flavour, so use it with caution. You’ll find bamboo mats and Nori sheets in Asian stores. Pickled ginger can be bought in Asian or health food stores or supermarkets. Australia’s own Buderim pickled ginger is very good.
ON THE GO: Keep sushi rolls well chilled. Eat in 2 days. Omit the mayonaise if your skin is congested, and ginger if you need to avoid heat producing foods – refer to your menu and guide
Gluten Free: yes
Added Sugar: yes
Lactose Free: yes