Ingredients
- Salmon Fillet
- Sushi Rice
- White rice vinegar
- White sugar
- Carrot
- Cucumber
- Avacado
- Yaki Nori Seaweed sheets
- Salt
- Kewpie Mayo
Method
- Add 2 cups of sushi rice in 3 cups of water on medium high heat until it boils, then simmer covered for 20min
- While rice is cooking, prepare vegetable fingers and cut salmon fillet into strips
- Simmer half a cup of white rice vinegar, 1/4 white sugar, 1 Tbs vegetable oil and 1 tsp salt until sugar has dissolved.
- Once rice is cooked, remove from heat and add vinegar mixture, this will soak in and make the rice sticky
- Put rice evenly on Yaki Nori seawead sheets. Insert fillings and Kewpie mayo. Roll seawead in sushi mat and wet end of seawead to make it stick to the roll
- Slice with wet knife. Top with extra mayo if desired and enjoy!
Product used in recipe
- Kewpie - Kewpie Mayonnaise
