Salmon and avocado sushi slice

Name: Salmon and avocado sushi slice
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Ingredients: 1 cup sushi rice; 2 tbsp rice wine vinegar; 400g can red salmon, drained, skin and bones removed, flaked; 2 tbsp whole-egg mayonnaise; 2 green onions, thinly sliced; 2 nori sheets; 1/2 medium avocado, thinly sliced; 1 small Lebanese cucumber, thinly sliced into ribbons

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Prep Time: 150 minutes

Cook Time: 20 minutes

Total: 170 minutes

Author : Kim Coverdale

quick pescatarian cucumber

Ingredients

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1 cup sushi rice2 tbsp rice wine vinegar400 grams can red salmon, drained, skin and bones removed, flaked2 tbsp whole-egg mayonnaise2 green onions, thinly sliced2 nori sheets1/2 medium avocado, thinly sliced1 small Lebanese cucumber, thinly sliced into ribbons

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Instructions

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Step 1

Grease a 20cm square cake pan. Line base and sides with baking paper, allowing a 3cm overhang on all sides. Place rice and 1 1/2 cups cold water in a saucepan. Cook, following absorption directions on packet, until tender. Stir in vinegar. Spread rice over a large baking tray.

Step 2

Meanwhile, combine salmon, mayonnaise and onion in a bowl. Trim nori sheets to fit prepared pan. Place 1 sheet, shiny side-down, in base of pan. Spoon half the rice over nori, using the back of a wet spoon to spread evenly (rice will be quite sticky). Place avocado, in a single layer, over rice. Top with salmon mixture. Place cucumber, in a single layer, over salmon. Spoon remaining rice over cucumber, using the back of a wet spoon to spread evenly. Place remaining sheet, shiny side-up, over rice. Press firmly to secure. Refrigerate, covered, for 2 hours or until set.

Step 3

Carefully remove slice from pan. Cut into 16 squares. Serve.