Notes from my Kitchen 8 - Sushi Sandwiches a step by step guide

Making sushi gets easier with practice. I am making smoked salmon and avocado sushi sandwiches for my son and husband as a treat for lunch today. My husband has taken our boys to school this morning, giving me some time at home in my kitchen, so this is a thank you lunch.

I have included a step by step process to show how to cook the Rice as this takes the most time in the recipe. If you buy branded sushi rice, you can follow the instructions on the packet.1½ cups short grain sushi rice2 cups water

Rinse the rice a few times. I place the rice in some tap water, allow it to stand and then pour out the water and rice through a fine sieve. I rinse the rice in the sieve under a tap, and then repeat the above process about three more times. The water should be clearer every time you rinse the rice.

Place the rice and 2 cups of water in a large heavy based saucepan. I use a Le Creuset. Place the lid on and allow to stand for 30 minutes.

Bring the rice to the boil and then turn the heat down and place the lid on. Simmer for 15 minutes on low heat, the rice should no longer boil. Turn off the heat, leaving the lid on for another 15 minutes. The steam will complete the cooking process. Take a fork and separate the rice grains. I repeat this process every 15 minutes while the rice cools.

Now make up the Vinegar solution.40ml rice vinegar 35ml sugar 1t salt

To make the vinegar mixture, dissolve the salt and sugar in the vinegar. To aid this process, place the mixture in the microwave for 30 seconds and then allow it to cool down.Add the vinegar to the rice after 20 minutes of cooling, using a fork and continue to separate the rice with a fork every 15 minutes until the rice cools.

Once the rice has cooled you can begin to make you Sandwiches.Prepare everything you need in advance. If you are concerned that the avocado will discolour, sprinkle over a little lemon juice. Have a bowl of water and dip your hands into the water to prevent the rice sticking to them. Rinse your hands after adding each layer.

100g smoked salmon

1 medium avocado pear sliced thinly 2½ sheets nori (measure and cut to fit your container)

Line a 25 x 20cm container with plastic wrap, allowing it to hang over the sides. Place half the rice over the base of the container, making sure you spread it into the corners. Use your second smaller container to push down the rice. Add a layer or nori. Place the salmon over the nori. Place a thin layer of avocado on top. Follow this by another sheet of nori. Place the remaining rice evenly on top. Place a layer of plastic wrap on top. 

Use a container that fits snugly in the first container. Place a few light weights in the top container and leave in a cool place for 20 minutes. I don’t place this in the fridge as it makes the rice sticky.

Remove the weights and top container. Carefully remove the sandwiches from the bottom container, using the over-hanging plastic wrap. Ease off top plastic wrap. Sprinkle over sesame seeds. Slice with a sharp, non-serrated knife dipped in water. Garnish with rocket and coriander leaves. Serve with wasabi, soy sauce and pickled ginger.