July 22, 2015

Salmon and Avocado Sushi Stacks

This post is quite different from usual, but every baking blog needs a little savoury touch once in a while right? I've been eating quite a lot of sushi lately, so when I recently discovered my love for salmon and avocado sushi, I decided to take up the challenge of making my own sushi. There's just something with the creaminess of the avocado that perfectly matches the fresh taste and slight fattiness of raw salmon. When making sushi, it's really important to use the freshest ingredients due to the minimal cooking processes required. I used organic sashimi-grade salmon fillets (skin-on), and just fried the skin to create a crispy snack. 

To make the sushi, you just need to cook the sushi rice and add sushi seasoning/rice vinegar while hot. Rolling the sushi is relatively simple - just lay seaweed sheets (nori) on a sushi rolling mat and cover it with a thin layer of rice. Place salmon and avocado slices along the side closest to you. Putting a little pressure on the rolling mat, slowly roll the sushi. Click here if you want to see a video that more clearly explains how to prepare a sushi roll. The sushi stacks are even simpler; just press rice into round moulds and put them onto a plate, then top with chopped salmon and avocado, and garnish with nori strips. Since this was my first attempt at sushi making, I noticed that I rolled the sushi with a bit too much pressure and thus resulted in less salmon and avocado filling. Meanwhile while shooting and sneaking in bites of sushi, my cat Lily wanted to join in too....

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