Sushi Sandwiches

Ingredients
4 nori sheets
300g Nice Rice Sushi Rice
1/2 tsp salt

1 tsp rice vinegar
300g smoked salmon
2 tbsp sriracha mayonnaise
1 cucumber, sliced
1 avocado, sliced
Pickled red cabbage
Soy sauce, to serve

Method
1. Rinse the sushi rice thoroughly until the water runs clear. Cook according to the package
instructions, adding 0.5 tsp of salt. Once cooked, fluff the rice with a fork and season with salt
and rice vinegar.
2. Cut a square of plastic wrap slightly larger than the nori sheet. Place the nori sheet on top of
the plastic wrap, shiny side down, rotated 45° in relation to the plastic wrap. With damp hands,
place a handful (~1/2 cup) of sushi rice in the centre of the nori sheet and compact it into a
square. Layer a few pieces of smoked salmon, slices of avocado, a drizzle of sriracha
mayonnaise, and pickled red cabbage on top of the rice. Cover with another handful of sushi
rice and compact it again.
4. To seal, fold all four corners of the nori sheet over the filling. Wet the edges of the nori with a
damp finger to help seal the packet. Gather the plastic wrap tightly around the sandwich and tie
it at the top. Place a heavy object, like a chopping board, on top of the wrapped sandwich to
help the seaweed soften and seal. Let it sit for a few minutes, then use a sharp knife to slice in
half and serve with soy sauce.

Makes 4 sandwiches