Happy National & International Sushi Day!
Here's a homemade healthy sushi for you guys.
|using my chive plant|
500 g sushi rice (preferably brown rice, just want to finish our white one)
1 cucumber (preferably organic, why? Click here.)
1 avocado, peeled, stoned and sliced
½ lemon, juiced
4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sesame seeds, black and/or white (optional)
For seasoned rice:
2 tbsp white vinegar (or rice vinegar or white wine vinegar)
2 tsp sugar & 1 tsp salt (optional)
soy sauce or tamari
pickled ginger (optional)
bamboo sushi rolling mat
Cook sushi rice as per manufacturer's instructions.
If you want to season your rice,
mix vinegar, sugar & salt
then mix with cooled rice.
Put in a bowl and squeeze over the lemon juice to prevent from browning.
Divide the rice between the nori sheets and spread it out evenly,
leaving a small border at the top and bottom.
Lay the salmon over the rice,
followed by the chives then cucumber
and finally position the avocado across the centre.
Using the bamboo sushi rolling mat,
fold the bottom edge of the seaweed over the filling then roll it up firmly.
Dampen the top border with a little water to help it seal the roll.
*If you are already comfortable in rolling them,
you can invert the seaweed and let the rice side out
in the next rolls.
Then you can sprinkle sesame seeds after.
If you are not hungry yet,
the rolls can be wrapped individually in cling film
and chilled until ready to serve.
Cut each roll into 8 rounds.
Serve with soy sauce for dipping.
Make sure to use a sharp knife.
I used whatever knife we had in the flat so it not cut as nice.
And always wet the knife before cutting.
Wrap the bamboo sushi rolling mat
with cling film so you don't have to clean it.
I used organic smoked salmon, organic tamari & organic cucumber.
Homemade with love,