Make your own sushi sandwiches and try our homemade california rolls here.
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Ingredients
- sushi rice 150g
- rice vinegar 1 tbsp
- caster sugar 1/2 tsp
- nori sheets 4, halved
- coriander leaves a large handful
- red pepper 1, thinly sliced
- skinless sushi-grade salmon 120g, cut into thin pieces
- cucumber 1/4, thinly sliced
- soy sauce 2 tbsp, to serve
Method
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Step 1
Cook the sushi rice following pack instructions. Tip out onto a plate, sprinkle with the rice vinegar and sugar, and a little seasoning, mix gently, then leave to cool.
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Step 2
Lay the nori sheets out onto a chopping board and spread over the sushi rice in even layers. Lay over the coriander leaves, red pepper, salmon and cucumber slices, in even layers, on top of one another, halfway across the nori sheets. Fold the other half over and press to seal. Serve with soy sauce for dipping.
*This recipe is gluten free according to industry standards
Cook's notes
- Sushi rice is a short-grain variety traditionally used in sushi making. Nori are dried and pressed sheets of seaweed used to encase sushi. Both are available from large and Asian supermarkets, and online. Sushi-grade salmon is available from select fishmongers. As an alternative, buy the best quality salmon possible, as you’re eating it raw.
Learn how to make your own California rolls
Nutritional Information
- Kcals 441
- Fat 9.8g
- Saturates 1.8g
- Carbs 65.1g
- Sugars 8.3g
- Fibre 5.7g
- Protein 20.2g
- Salt 0.2g
