Smoked Salmon Rolls with Rice and Vegetables

Ingredients

• 150 g parboiled rice
• Salt
• 1 tbsp Rice vinegar
• 100 g Sugar snap peas
• 8 radishes
• 2 Avocados
• 8 slices smoked salmon (60 g each)
• 2 tsp wasabi paste
• 1 tbsp toasted sesame seeds (15 g)
• a handful of red and green shiso greens
• 4 tbsp rice wine
• 1 tbsp Sesame oil
• 4-5 tbsp soy sauce

Instructions

1. 1.

   Cook the rice in salted water according to package instructions for about 20 minutes. Then drain well, mix in rice vinegar, and let cool for 15 minutes.

2. 2.

   Meanwhile, trim and wash the sugar snap peas, then boil them in salted water for 1–2 minutes. Shock in cold water, drain, and slice lengthwise into thin strips.

3. 3.

   Trim and wash the radishes, finely dice them. Halve the avocados, remove pits, scoop out flesh from skins, and slice into rounds.

4. 4.

   Lay salmon slices on a surface and lightly spread wasabi paste on each. Place a layer of rice, avocado, radish, and snap peas on the lower third of each salmon slice, then roll tightly. Arrange rolls on a plate and garnish with sesame seeds and shiso greens.

5. 5.

   Whisk together rice wine, sesame oil, and soy sauce in a small bowl and serve as a dipping sauce.