Smoked salmon and avocado sushi

Name: Smoked salmon and avocado sushi
Total time: 1 h
Ingredients: 250g of sushi rice; 2 tbsp of rice vinegar; 1 tsp caster sugar; 4 sheets of nori seaweed, square; 1/4 cucumber, sliced into thin strips; 1 handful of coriander leaves; 1/2 avocado, small and ripe, thinly sliced; 4 tbsp of mascarpone; 200g of smoked salmon; 2 tsp wasabi paste; 3 tbsp of soy sauce

by Georgina Fuggle

Item 1 of 1

Starter
easy
Makes 20
60 minutes

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Georgina demonstrates how to make salmon uramaki in this fantastic sushi recipe. She fills her rolls with avocado and cucumber before wrapping in nori and perfect sushi rice. The rolls are finished with pretty pink strips of smoked salmon for a perfect romantic starter .

First published in 2016

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There is a common misconception that sushi is too arduous to make at home, that a domestic kitchen doesn’t have the correct kit or the ingredients themselves are too complicated to find. This recipe should challenge those preconceptions. A bamboo mat is the only necessity, other than that, the saucepan, cling film and sharp knife are most likely already in your drawers. This recipe is for uramaki otherwise known as inside-out sushi as the rice is on the outside, concealing the seaweed nori.

The filling is a simple, fresh combination of cucumber, coriander and ripe avocado, held together by a little mascarpone. The rice is seasoned slightly by a touch of sugar and rice vinegar but it is the smoked salmon that really pulls the sushi together, offering a rich, slightly salty bite to the sweetened rice and creamy avocado. The pink touch of smoked salmon ensures this recipe is an ideal Valentine's Day recipe.

Ingredients

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Imperial

Salmon uramaki

250g of sushi rice
2 tbsp of rice vinegar
1 tsp caster sugar
4 sheets of nori seaweed, square
1/4 cucumber, sliced into thin strips
1 handful of coriander leaves
1/2 avocado, small and ripe, thinly sliced
4 tbsp of mascarpone
200g of smoked salmon

To serve

2 tsp wasabi paste
3 tbsp of soy sauce

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Method

Place the rice in large bowl. Cover with cold water and wash the rice, swishing it with your hands until the water is cloudy. Drain the water and repeat until the water is almost clear – probably about 4–5 changes of water

Once the water is almost clear, drain and add 285ml water to the pan. Sprinkle in a little salt, put the lid on and bring to the boil. Once the water is boiling, turn the heat down to the lowest level and cook for 10 minutes, then remove from the heat and leave to stand. Leave the lid on for another 10 minutes before removing the lid

While the rice cooks, stir together the rice wine vinegar and caster sugar until the sugar dissolves. Fluff the cooked rice and turn out into a large bowl. Cool for a moment before stirring through the sushi vinegar

Start with your bamboo mat. Lay a square of cling film on top of the mat and place a sheet of nori on top of the cling film. With dampened fingers press roughly 1/4 of the rice over two thirds of the nori leaving about 2cm strip uncovered. Turn over so the nori sheet is rice-side down

Spread a little mascarpone in a line at the base of the nori at the end that isn't covered in rice on the other side. Top with a line of avocado, cucumber and coriander

Dampen the nori that isn’t covered in rice and roll over the filling, then roll further to form a tube, pressing together well using the bamboo mat

Sit the sushi roll on your counter and spread the surface with a little mascarpone (to ensure the smoked salmon will attach). Lay over the salmon and gently flatten to the side of the sticky rice with your hands