Tuesday, 15 July 2014

Slimming World - Salmon and Cucumber Sushi

Serves 4

Ready in 25 minutes plus chilling

Syns per serving - ½ Syn on Extra Easy


198g/70z sushi rice, rinsed thoroughly and drained
284/½ pint water
¼ tsp artificial sweetener
57ml/2fl oz rice wine vinegar
2 large sheets dried sushi nori (seaweed sheets), cut into halves
57g/2oz wasabi paste (Japanese horseradish)
198g/7oz skinless salmon fillets, cut into strips 5mm/¼ in thick
½ medium cucumber, peeled, deseeded and cut into thin batons
½ red pepper, deseeded and cut into thin strips
dark soy sauce, to serve


1. Place the rice in a saucepan with the water and bring to the boil. Cover and simmer for 7-10 minutes, then remove from the heat, leave covered and allow to cool.

2. When the rice is cool, place in a bowl, season with a pinch of salt and add the artificial sweetener and vinegar. Mix well.

3. Lay out the nori sheets on a work surface, shiny-side down, and spread a little of the wasabi paste onto each sheet. Spread a quarter of the rice mixture evenly over each sheet, leaving a clear 1cm/½ in gap at the top.

4. Divide the salmon strips, cucumber batons and red pepper strips between the nori sheets and roll them up tightly, using a sushi rolling mat (or aluminium foil). Place in the fridge for 30 minutes to chill, then cut each roll into six pieces.

5. To serve, place the sushi rolls onto a flat serving platter with the soy sauce to dip into.

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