I love serving up these canapés of mini sushi rolls at functions or parties. You just can’t go wrong with healthy salmon, amazing avocado and cute sushi.
Ingredients (make enough sushi for a large platter – approx. 40 pieces):
For sushi rice
2 cups (rice cooker cup – 180ml) short grain or medium grain white rice 2 tablespoons sake or white wine Sushi vinegar 3 tablespoons rice vinegar/ white vinegar 1 1/2 tablespoons sugar 1 teaspoon salt ½ ripe avocado cut into sticks 4-6 slices smoked salmon
Rinse rice and put in the rice cooker. Add sake/wine and water to the water level mark of the rice cooker. Switch on.
Mix vinegar, sugar and salt to make sushi vinegar.
When the rice is cooked, transfer it to a shallow tray and sprinkle the sushi vinegar while hot.
Mix sushi vinegar with rice and cook quickly using hand held fan.
Meanwhile, prepare avocado – remove stone, peel and cut in strips. Cut salmon slices into halves.
When the rice cools to room temperature form sushi,
Place a piece of cling film on a bamboo sushi rolling mat*
Spread rice in a 10cm x 20cm x 1 cm thickness rectangular shape on the cling film
Put avocado sticks in a line, horizontally in the centre of the rice rectangle
Roll rice like a swiss roll to make a cylinder about 3cm diameter x 20 cm, using the cling film to wrap around the sushi.
Unwrap the cling film slightly and place sliced smoked salmon on top of the sushi cylinder.
Place the cling film back and let it rest for 5 minutes.
Cut into 2cm lengths – cut thorough cling film – unwrap and arrange on a platter attractively.