Blomgren - The Art of Sushi: How to Make Japanese Sushi and Other Delicious Japanese Dishes

Salmon and avocado sushi is definitely my favourite sushi roll! The combination of these two ingredients means you get all of the good oils your body loves in one sitting! I always feel so great after eating this meal. Enjoy!

Prep Time 1 hour

6 Servings

Ingredients

• 2 cups of sushi rice
• 6 nori seaweed sheets
• 3 cups of cold water
• 7 oz. fresh salmon cut it into desired thickness
• Avocado peeled and sliced
• 2 tablespoons of caster sugar
• cup of rice vinegar
• Sea salt

Method

1. Rinse your rice under the tap it gets rid of the starch.
2. Grab a large saucepan.
3. Cook your rice bring it to the boil, lower the heat and let it simmer until tender.
4. Let it cool when cooked.
5. Grab your bamboo sushi mat the slats need to be running horizontally.
6. Pop your nori sheet onto it shiny side down.
7. Wet your hands its easier to handle the rice.
8. Grab a handful of rice and spread it over your seaweed sheet leave about of your nori free of rice. Make this the edge thats away from you.
9. Pop your salmon and avocado along the middle of the rice.
10. Now, roll your mat over, making sure that your avocado and salmon stay in the middle.
11. I usually slightly wet the nori at the sides so it sticks when you roll.
12. You just repeat the process until all of your ingredients are used up.
13. Grab a sharp knife and slice into desired portions.
14. YUMMY!!!!

This is a fun way to prepare sushi my kids love this in their lunch boxes. Its a nice one for the kids to have a go at making as well. There is something so satisfying about making food with your hands apparently it is supposed to fill us up better as well!

Prep Time 1 hour

Servings

Ingredients

• 1 cup of sushi rice
• 4 nori sheets
• 2 cucumbers Lebanese cucumbers are great for this recipe
• Red pepper also known as capsicum cut into strips and roasted
• 1 fresh carrot cut into strips
• cup of sushi seasoning
• cup of pickled ginger

Method

1. Rinse your sushi rice and let it drain completely.
2. Pop it into your saucepan and cook.
3. Once it is cooked, pop it into a ceramic dish and gently smash all of the lumps out.
4. Sprinkle with the seasoning and mix through.
5. Let it cool right down.
6. Place the nori sheets down on a bench.
7. Wet your hands for easier rice handling.
8. Grab enough rice to cover the surface of the seaweed with a nice thickness.
9. Pop on your other ingredients, arranging them evenly.
10. Pop another piece of nori on top. Push it down lightly so it all sticks together.
11. Slice into triangles like a sandwich and eat!

Prep Time 1 hour

Servings

These are bite-size mouthfuls of pure nutrition. So very tasty and completely great for you! I always make double because one serving just isnt enough.

Ingredients

• 18 large slices of smoked salmon
• 6 medium shrimps cooked and peeled
• 7 oz. sushi rice
• cucumber peeled
• cup of cilantro and some extra to garnish we always use heaps
• 2 3 or more teaspoons of wasabi paste
• cup of caster sugar
• cup of rice vinegar
• Salt

Method

1. Grab 6 ramekins about 3.5 oz. and grease them and line with plastic wrap.
2. Shave your cucumber into long strips and pop in a bowl dont keep the seeds.
3. In a small saucepan, combine the salt, sugar and vinegar and over a medium heat, dissolve them together.
4. Let it cool and pour cup over the cucumbers then pop it in the fridge. Put the remaining dressing aside.
5. Cook your sushi rice and let it cool.
6. Pop your rice onto a non - metal tray and sprinkle it with some of your remaining dressing. Be sure to save some dressing.
7. Place 3 salmon slices inside the edge of each ramekin let some overhang.
8. Next half fill with rice and a shrimp and a little dab of wasabi.
9. Pop the rice on top to fill up the ramekin and cover the shrimp.
10. Fold your overhanging salmon over the top of your shrimp
11. Pop them in the fridge well- covered and chill.
12. Grab your blender.
13. In go your wasabi, cilantro and the last of your dressing. Blitz.
14. To serve up your timbale on a plate, simply pop the ramekins upside down and pop the plastic in the bin. Pour a little sauce on the side and garnish with cilantro. So delicious!

This recipe takes away the pressure of rolling with a bamboo mat!

I love the no rules concept with sushi. You can alter this recipe to put in whatever ingredients you like or just follow this delicious suggestion.