Salmon, avocado and mango sushi sandwich

Ingredients

Rice:

• ¾ cup sushi rice
• Cold water for washing the rice
• ⅔ cup cold water
• 1 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

Filling & assembly:

• 1 mango
• 1 avocado
• 1 salmon fillet, frozen then thawed
• 2 tbsp mayonnaise
• 4 tsp sriracha
• 4 tsp black and white sesame seeds
• 4 nori sheets

Materials

• saucepan with a lid
• salad bowl
• knife
• cutting board
• scissors

Preparation

• Rinse the rice several times to remove the starch. The water should become almost clear.
• Place the washed rice and cold water in a saucepan and cover. When the water comes to a boil, cook the rice over low heat for 10 to 15 minutes (covered). Turn off the heat and let it sit, covered, for 10 minutes.
  
• Pour the rice vinegar, salt, and sugar (you can also mix them together beforehand) into the rice and stir.
  Let the rice cool.
• Cut the thawed salmon, avocado, and mango into thin slices. Using scissors, cut the seaweed from the bottom center upward across half of the sheet.
  
• Arrange the ingredients on the nori sheet, forming 4 squares. Place the seasoned rice on the first square in the lower left corner.
  *Moisten your hands to handle the rice.
• Arrange the salmon slices side by side on the square in the upper left corner. Add the mayonnaise and Sriracha sauce on top.
  
• Arrange the avocado slices on the square in the upper right corner.
• Arrange the mango slices on the square in the lower right corner. Sprinkle with sesame seeds.
  
• Fold the square filled with rice over the square filled with salmon. Then fold that one over the square filled with avocado, and finally fold the sandwich one last time over the square filled with mango.
• There you go, they're ready! You can put them in the fridge before enjoying them.
  

Attributes

Questions

Photos of members who cooked this recipe