Smoked Salmon Sushi
Australian food recipes are an eclectic mix of different cultures, embracing European, Asian and other ethnic cuisines. Sushi is undeniably Japanese in origin, but here it's given an Aussie twist by using smoked salmon and gumleaf oil.
More Australian recipies can be found in Vic Cherikoff's excellent Dining Downunder cook book, and the natural Aussie ingredients used can be obtained from the same source.
Prep. time 10 mins
2 cups cooked vinegar rice*
100g smoked salmon, sliced thinly and in strips
2 drops Gumleaf oil
200ml salad oil
6 sheets prepared nori
On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a 1cm layer. Lay out a strip of smoked salmon. Mix the gumleaf and salad oils and brush a small amount over the smoked salmon. Using water for sealing the edges of the nori, roll into 2 to 3cm diameter rolls. Taste test a slice (cut with a sharp, wet knife) to check gumleaf after-taste and adjust amount of oil if necessary.
* Make vinegar rice by adding one cup of rice or cane vinegar to the cooking water. Use my basic recipe to prepare the rice.
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