Sushi style smoked salmon
Serves 4
Prepare 10oz (300g) short-grain sushi rice according to package instructions. It should come out nice and sticky.
Spread rice out over a baking sheet, cover with a clean dish towel, and let cool. Once the rice has cooled completely, arrange a double layer of plastic wrap in a square or rectangular shallow pan, then spoon in the rice.
Smooth out evenly so that the rice is about 2in (5cm) deep. Layer pieces of smoked salmon, about 10oz (300g) in total, all over the rice to cover, and press it all down gently. Using a sharp knife dipped in hot water, slice into neat rectangles or squares, and serve.
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