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Kelp and smoked salmon sushi rolls

Kelp and smoked salmon sushi-style rolls with soy sauce alongside

Kelp and smoked salmon sushi rolls

Name: Kelp and smoked salmon sushi rolls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 tbsp brown rice vinegar; ½ tsp sugar; 85g short-grain brown sushi rice; 2 tsp dried kelp flakes; ½ avocado quartered and sliced diagonally; 75g smoked salmon torn into strips; 1 tsp toasted sesame seeds; wasabi sushi ginger and tamari, to serve

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 1 out of 5.1 ratingRate

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Try smoked salmon in these sushi-style brown rice bites. If you prefer the real thing, add thin slices of sushi-grade tuna or salmon instead

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp brown rice vinegar
½ tsp sugar
85g short-grain brown sushi rice
2 tsp dried kelp flakes
½ avocado

quartered and sliced diagonally
75g smoked salmon

torn into strips
1 tsp toasted sesame seeds
wasabi

sushi ginger and tamari, to serve

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Nutrition: Per serving

kcal277
fat12g
saturates3g
carbs29g
sugars2g
fibre3g
protein12g
salt1.3g

Method

step 1

Mix the vinegar with the sugar and set aside. Tip the rice and kelp into a small non-stick pan with 300ml water. Cover and cook over a low heat for 20 mins until tender. Remove the lid and cook for 3-5 mins more, so the excess water evaporates. Be careful not to let it catch on the base of the pan. Stir in the vinegar mixture, then carefully spread out on a plate to cool at room temperature.
step 2

When the rice is cool, shape into an oblong, then divide into 12 equal portions. With wet hands, take a portion of rice, put it in the palm of your hand and squeeze together quite tightly so that it forms a little cylinder that sticks together. Repeat with the remaining rice. Top each rice cylinder with a slice of avocado, then wrap with a strip of smoked salmon. Scatter with sesame seeds, then serve with the wasabi, sushi ginger and tamari.

Recipe from Good Food magazine, May 2021

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