Black jasmine and wild rice sushi with fresh sorrel and smoked salmon
Black jasmine and wild rice sushi with fresh sorrel, smoked salmon, sesame and avocado & tamari, ginger and cabernet dipping sauce are delicious and so easy.
You can use what rice you have at home but I love the wild rice as it has a fabulous bite and a real nutty flavour. Sorrel is an easy plant to grow and its soft citrus leaves are ideal in salads or stir-frys. The leaves will discolour slightly when cooked so I always love to use them fresh. My coriander was going to flower at the time of this recipe so I added a few coriander flowers for garnish and a flash of flavour. I found that one roll was really filling so make them up, invite friends over and enjoy.
- 1/2 cup of black Jasmine rice
- 1/2 cup of wild rice
- 5 nori sheets
- 1/4 cup Japanese mayonnaise
- 5 large fresh sorrel leaves
- 1 tbsp. toasted sesame seeds
- 1 stalk of celery sliced into 5 thin strips
- 1 small Lebanese cucumber sliced into 5 thin strips
- 1/2 an avocado thinly sliced
- 200g smoked salmon
- 2 tbsps. Tamari sauce 10 drops of sesame oil
- 1 tbsp. Lirah sweet Cabernet vinegar
- Juice of 1/2 a lime
- 1 tsp. minced ginger
- Cooked chicken, prawns or sliced beef for salmon
- Egg mayonnaise for the Japanese mayonnaise
- Rocket or English spinach leaves (remove the stalks) for the sorrel leaves
- Chinese vinegar or a dark vinegar for the Lirah sweet Cabernet vinegar
Place the black jasmine and the wild rice into a pot and bring to the boil. Cook for 20 minutes on a simmer until cooked through, drain well and allow to cool.
To assemble the rolls I like to use a sushi mat as it does make it easier to roll them tightly.
Place down the sushi mat and then the nori paper with the shiny side facing down. Leaving about 1 cm clean at the top and bottom of the nori paper, place down about 1/2 cup of rice and spread it around making sure that you take it all the way to the edge of the nori paper.
Drizzle on some of the mayo, if you are using bottled mayonnaise you can spread this onto the nori and then top with your rice.
Sprinkle down about 1/2 a teaspoon or a good pinch of the toasted sesame seeds.
On top of the rice and mayonnaise lay down the sorrel leaves, then a couple slices of salmon, a strip of celery, cucumber and then top these with the avocado.
Using the sushi mat roll up the sushi reasonably tightly and moisten the edge of the nori paper to fasten the roll.
Cut the roll with a very sharp knife and set onto a plate.
For the dipping sauce, combine all of the ingredients together and serve in a small bowl alongside the sushi.