Serving size: Serves 6
Cuisine type: Japanese
Cooking time: Less than 60 minutes
Special options: Lactose free, Low Carb, Low cholesterol, Low fat
Course: Entree, Finger food, Lunch, Main, Snacks

INGREDIENTS

1½ cups sushi rice
3 tablespoons rice wine vinegar
2 teaspoons sugar
210g can John West Pink Salmon, drained
2 teaspoons mayonnaise
2 roasted seaweed sheets
½ teaspoon wasabi paste
1 avocado, thinly sliced

METHOD

Cook sushi rice following packet directions. Combine vinegar and sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly.

In a small bowl combine John West Pink Salmon and mayonnaise.

Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste.

Cover with avocado slices then salmon mixture.

Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill.

To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger.