GEORGIA'S SALMON NORI ROLLS
PREPARATION: 25min ~ READY IN: 25min
200 g Huon Salmon, fresh sashimi grade, cut into strips
1⁄4 cup tamari
Salt and pepper, to season
2 tsp Hillfarm Tasmanian Wasabi Mustard
1⁄2 lemon, juiced
1 iceberg lettuce
1 carrot, grated
1⁄2 cucumber, seeds removed and cut into long strips.
1⁄2 Spanish onion, finely sliced
Kewpie mayonnaise, to serve
- Place salmon in a bowl and coat with tamari and season with salt and pepper. Set aside to marinade.
- For the avocado cream, place avocado and wasabi mustard in a small food processor and blend until smooth. Add lemon juice and season to taste with salt and pepper. Transfer to a small piping bag.
- Lie down a clean, damp tea towel. Place a nori sheet on top. Arrange lettuce on top of nori sheet creating a second layer, leaving a strip of the nori sheet exposed at the edge farthest away from you. Place carrot on top of lettuce, followed by the strips of cucumber and onion and pipe a line of the avocado wasabi cream across the vegetables and place salmon on top.
- Using the edge of the tea towel and your hands, begin to roll the nori sheet away from you, tucking down the ingredients and using some pressure to form a sausage. Continue rolling firmly until you reach the end of the nori sheet. Using some water to seal the edge together. Remove roll from tea towel and cut into portions. Serve with some Kewpie mayonnaise.