Practice mindfulness as you prepare these heavenly, healthy rolls. The extra effort is worth it!
Ingredients (serves 4 – 55 min)
250g sushi rice
200g fresh organic salmon
50ml rice vinegar
500ml peanut oil
1 tsp salt
1 tbsp sugar
2 ripe avocados, peeled
2 tsp wasabi
8 torpedo shrimps (straight breaded shrimp)
black sesame seeds
Cook the rice according to the package instructions. Gently heat the rice vinegar, salt and sugar in a small saucepan for 2 minutes and stir it into the rice. Cool the mixture to room temperature.
Cover the bamboo mat in plastic wrap. Slice the salmon, tuna and avocado flesh into very thin slices.
Heat the oil in a wok. Meanwhile, lay a row of tuna, avocado and salmon slices on the bamboo mat, making sure each row overlaps slightly. With damp hands spread a quarter of the rice over each row and brush with half a teaspoon of wasabi.
Deep fry the shrimp for 2 or 3 minutes in the hot oil; drain and place in the centre of the rice. Roll the rainbow roll gently but firmly with the aid of the mat; cut into 6 equal pieces. Sprinkle the tops with black sesame seeds and salmon eggs. Serve with soy sauce.