Smoked salmon and nori roll with wasabi paste

Ingredients 9
Servings 1


Serving Change
  • 1
    sheet nori seaweed, toasted
  • enough thinly sliced smoked salmon trout to cover nori
  • slivers of firm, ripe avocado
  • slivers of spring onion
  • toasted black sesame seeds
  • Umeboshi plum paste (available from speciality shops)
  • cooked, sticky short-grain brown or white rice
  • wasabi paste to serve


Place sheet of seaweed on sushi mat and cover with smoked salmon (except for last 2 cm). Place a row of avocado slivers and spring onions a few centimetres from edge. Sprinkle sesame seeds over, or spread a narrow strip of plum paste on top. Roll up firmly, away from you, using mat, tea towel or cling film as a guide. Moisten uncovered end of nori and press firmly to seal. Refrigerate until ready to serve. Cut into 8 rounds, using a very sharp, wet knife. Serve with a small bowl of wasabi paste (it's rather like horseradish and is very hot, so use very little at first).



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