Preparation time 20 minutes
380 g (12 oz) cooked sushi rice
sushi rice seasoning, to taste
4 sheets of nori seaweed
100 g (3½ oz) smoked salmon
50 g (2 oz) cucumber, very thinly sliced To serve
gluten-free soy sauce
Season the rice to taste with the sushi rice seasoning.
Place 2 of the seaweed sheets on to a board. Spread a quarter of the rice over each, cover with the smoked salmon, then the cucumber.
Spoon over the remaining rice, then top with the other seaweed sheets. Press the sushi down well so the layers stick together.
Cut the sushi into 4 triangles and serve with soy sauce and wasabi.
For prawn & roasted pepper sushi, season the rice as for Sushi triangles, then layer on to the seaweed sheets with 100 g (3½ oz) cooked peeled prawns, 1 sliced roasted red pepper and 1 stoned, peeled and sliced ripe avocado.
Top with the remaining seaweed sheets and continue as for Sushi triangles. Calories per serving 276