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Sushi sandwichesÂ
These little sushi sandwiches are easier to make than regular sushi and they’re popular with adults and kids alike.  Â
Makes 8-10Â
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1 cup sushi (short grain) rice or use short grain brown rice Â
1 tsp salt Â
105g tin salmon Â
2 tablespoons mayonnaiseÂ
Salt & pepperÂ
½ avocado Â
½ red capsicum Â
1 packet seaweed snacks (small sheets of seaweed)Â
2 tablespoons sesame seedsÂ
4 tablespoons tamari sauce Â
1 teaspoon sesame oil Â
Squeeze of lime or lemon juiceÂ
- To cook rice: rinse rice a few times then allow to soak for 15 minutes before draining and transferring to a saucepan and covering in twice as much water as rice (ie. 2 cups) and adding salt. Cover and bring to boil then simmer for 12 minutes, turn heat off and leave to steam for 10 minutes while you prepare fillings. Cool.Â
- Fillings: Mix salmon with mayonnaise. Slice avocado and capsicum into thin slices. Â
- Assemble: Wet hands and take 1-2 tablespoons of rice, shape into a sausage shape, cover with seaweed and wrap, leaving one side unwrapped. Make a groove in the top of the exposed rice and add your choice of filling; salmon/mayo, capsicum or avocado. Sprinkle with sesame seeds. Trust me, you’ll get better with each one and keeping your hands wet really helps. Â
- Mix tamari, sesame oil and citrus juice together in a small container to pop in with the sushi sandwiches.Â
Note: Cook the rice the night before for a quick assemble in the morning.Â
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