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- Place ½ a sheet of nori shiny side down diagonally in your non-dominant hand.
- Spread a ping pong sized ball of cooked sushi rice onto the third of the nori closest to you. Do this in the shape of an upside-down triangle.
- Add the smoked salmon and selected garnish evenly in a line along the center of the rice triangle.
- With your free hand, fold the bottom corner of nori closest to you snuggly over the rice and roll into a cone. You can serve with a soy sauce (we recommend a citrus soy like Ponzu).
Once you’ve made a roll, use a pinch of rice to glue the loose end of the nori sheet down.
Product used in this recipe.
100 grams of Aoraki Hot or Cold Smoked Salmon
4 half sheets of nori
2 cups of cooked sushi rice
Slices of avocado and cucumber
Sprouts and any other vegetables
1 tbsp Japanese style mayonnaise ‘Kewpie’