Onigirazu with Sushi Rice, Carrot, Avocado, Smoked Salmon and Wasabi Cream

Ingredients

• 1 Carrot
• 1 small garlic clove
• 50 ml Rice vinegar
• 1 tsp raw cane sugar
• Salt
• chili flakes
• 200 g ORYZA (sushi rice)
• 1.5 tbsp mirin (Japanese rice wine)
• 1 Spring onion
• 4 iceberg lettuce leaves
• 1 Avocado
• 1 tsp wasabi paste
• 1 tsp Lime juice
• 2 tbsp mayonnaise (40 g)
• 4 nori sheets
• 80 g smoked salmon (4 slices)
• 1 tbsp black sesame seeds (15 g)

Instructions

1. 1.

   Peel, wash and cut the carrot into thin sticks or strips; place in a bowl. Peel and finely chop the garlic.

2. 2.

   Combine 20 ml rice vinegar, sugar, salt, garlic and a pinch of chili flakes with 50 ml water in a small pot. Heat gently while stirring until sugar and salt dissolve, then bring to a boil and pour over the carrots. Mix well, cover, and marinate in the refrigerator for 1 hour.

3. 3.

   Meanwhile, put the rice into a pot with 500 ml water and bring to a boil, stirring occasionally. Cook the rice uncovered on low heat for 2 minutes, then cover and simmer on very low heat for 15 minutes until all water is absorbed. Remove from heat, place a kitchen towel between pot and lid, and let the rice steam for 10 minutes.

4. 4.

   In another pot, combine mirin, remaining rice vinegar and a pinch of salt; heat and stir until the salt dissolves. Transfer the sushi rice to a bowl, fold in the vinegar mixture, spread the rice out to cool faster, and cover with a damp kitchen towel while you prepare the rest.

5. 5.

   Trim and thinly slice the spring onion. Wash and dry the lettuce leaves. Halve the avocado, remove the pit, scoop the flesh into a bowl and cut into strips. Whisk wasabi paste, lime juice and mayonnaise together, seasoning with a pinch of chili flakes for the dip. Drain the carrots.

6. 6.

   Divide the rice into eight portions. Shape one portion into a roughly 1 cm thick diamond on the center of a nori sheet. Place a lettuce leaf over it and trim the excess edges. Layer carrot, spring onion, avocado and smoked salmon on top. Form another rice diamond, place it on top, fold the four corners of the nori up and seal with a drop of water. Repeat to make three more rolls. Slice each roll in half, sprinkle with black sesame seeds and drizzle with wasabi cream before serving.