This worked well because the crispness of the carrot and sesame flavours in the salad complimented the flavour of the smoked salmon.
- Nori sheets (seaweed)
- White sushi rice (the current photo has some black rice sprinkled through, which negatively affected the flavour and appearance. Additionally, as I didn’t have sushi rice, I used arborio rice because that’s what I had in my pantry. This also isn’t as good)
- Rice vinegar
- Smoked salmon
- Salad leaves
- McCormic sesame dressing
- Cook the rice, then mix in some rice vinegar once it’s cooked
- Give the rice time to go cold (because if you put warm, wet or hot things on the nori, it will break up)
- While that’s cooling down, grate a carrot
- Mix the salad leaves with the sesame salad dressing
- When the rice is cold, thinly (no more than a grain or 3 deep) spread the rice over a sheet of nori to cover the whole thing
- Layer grated carrot, salad leaves and shavings of smoked salmon in a line down the middle of the nori
- Roll the sushi up and slice (tip: you’ll need a super sharp, clean, dry knife to cut the sushi nicely. Also, expect to lose the ends of the roll – these go to the chef. Finally let the knife do the work when you cut, otherwise you’ll end up with a mess)
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