PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Sushi with salmon & Avocado

Servings
2
Prep
40 m
Cook
20 m

Recipe By: Chef Ha Nguyen

Hands on making these traditional Japanese sushi with a salmon and avocado filling. You can add many other ingredients in as well. Japanese foods is so simple yet sophisticate - less is always more.

Ingredients

Directions

1
- Wash rice under cold water and place into a saucepan with water. Bring to the boil and educe heat to medium, simmer for 5 minutes. Cover and cook over very low heat for 15 minutes then remove from the stove. Rest and covered for 10 minutes.
- Meanwhile, place vinegar, mirin, sugar and salt into a small saucepan over low heat. Cook, stirring, for 3 minutes, or until sugar has dissolved. Refrigerate until cold.
- Spread rice over a large tray. Drizzle vinegar mixture over rice. Using a wooden spoon, make cutting strokes into rice to distribute vinegar mixture, please don't stir.
- Place a sheet of nori, shiny side down onto a bamboo mat Place 3/4 cup of rice mixture onto nori. With wet hands, gently spread rice evenly over nori, leaving a 3cm border at far end. Place a strip of cucumber onto rice, 3cm in from edge. Place an avocado slice and a seafood stick next to the cucumber. Roll up. Repeat with remaining nori and fillings. Cut each roll into 6 pieces. Serve with wasabi and soy sauce.