All the flavour of a sushi roll with none of the rolling: seasoned rice, salmon, avocado, nori and spicy Olé mayo.
Serves: 4 | Prep: 20 min | Cook: 15 min
Ingredients
- 2 cups sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 300 g sashimi-grade salmon, cubed (or hot-smoked salmon)
- 1 avocado, sliced
- 1 cucumber, diced
- 1 carrot, grated
- ⅓ cup Japanese mayonnaise
- 2 tbsp The Flavorsmith Olé Sriracha
- Nori sheets, cut into strips, sesame seeds and pickled ginger
Method
- Rinse the rice until the water runs clear. Cook according to the packet.
- Warm the vinegar, sugar and salt until dissolved. Fold through the hot rice and cool to room temperature.
- Mix the mayonnaise and Olé.
- Divide the rice between bowls. Top with salmon, avocado, cucumber and carrot.
- Drizzle with Olé mayo and finish with nori, sesame seeds and pickled ginger.
Chef's tip: Only use raw fish labelled sashimi-grade; otherwise hot-smoked salmon works beautifully.