• 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


  • 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

Goes well with


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