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Smoked salmon and avocado uramaki by Nikki Legon

Smoked salmon and avocado uramaki by Nikki Legon

Prepare this in advance so you can enjoy your aperitif together...

 

 

shutterstock 116230720150g sushi rice

1 tbsp rice wine vinegar

½ tsp caster sugar

1 ripe avocado

Juice of 1/4 lemon

2 large slices of smoked salmon

¼ cucumber

bunch of chives

3 tsp wasabi paste

 

 

METHOD

Tip the rice into a sieve. Rinse under cold running water until the water runs clear, drain well.

Bring to the boil with 175ml water and cook for 5 minutes until most of the liquid has boiled away and small holes appear in the rice.

Turn the heat down to very low, cover with a tight-fitting lid and leave for 8 minutes.

Heat the rice wine vinegar, sugar and a pinch of salt until the sugar has dissolved.

Add to the cooked rice and stir through, leave the rice to cool completely.

Skin, stone and slice the avocado.

Put into a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.

Peel the cucumber then halve, running a spoon down each centre to remove the seeds.

Cut into thin strips.

Wet your hands and place a tbsp of rice into the palm of your hand.

Flatten and then place a line of wasabi paste just off the centre.

Alongside, add the cucumber strips and the avocado.

Cover with more rice and gently shape into a log.

Wrap in cling film and put in a cool place.

When you are ready to serve, unwrap and cover with smoked salmon slices.

Serve with little bowls of soy sauce and pickled pink ginger.