YUMMY SUSHI

By: Noelene Young

Sushi RiceYaki Nori sheets for SushiSB Wasabi paste 1/4 cup sour cream 250 GM Smoked Salmon or pepper smoked salmon 1 Lebanese cucumber Jar of Pickled ginger 1-2 firm but ripe Avocado
For sauce5 cm piece of ginger 1limeSesame oilABC soya sauce or Lee Kum Kee gluten free soya sauce Homemade chill or a good Siracha
Coriander leaves for garnish

Cook SUSHI rice 500 grams , while steaming rice slice fillings of pepper smoked salmonNeed 250 gms for 10 sheets of Nori,thin cucumber slices,drain pickled ginger,slices of avocado,and Wasabi paste mixed with a little sour cream so it spreads evenly.Add Sushi vinegar to rice that has cooled down and mix thru.Now you are ready.
Serving sauce Grate and squeeze out the juice of 5 cm of ginger into jarAdd juice of 1 lime squeezed ABC soya sauce or Lee Kum Kee gluten free soya sauce, teaspoon of sesame oil couple drops fish sauce to taste and brown sugar to taste if not using ABC soya sauce Little Avocado oil Give a good shake Make a spicy home made chill relish or use a good brought sriracha.
Using a sushi mat place Yaki Nori sheet shiny side down.Spread rice over the whole sheet using a wet flat knife to evenly spread rice to sides leaving 1cm boarder Spread Wasabi over ricePlace a line of pickled ginger Then a row of sliced Avocado Row of thinly sliced cucumberRow of Smoked Salmon stripsUsing the Sushi rolling mat ,roll the mat over and tuck Ingredients in and roll fairly tightWet end with a little water to stick Place in container and continue until all ingredients used.Can make before hand ready to slice and use for starters or part of a cocktail partySlice into 3 -4 cm pieces Serve with both sauces