Black jasmine and wild rice sushi with fresh sorrel and smoked salmon
Black jasmine and wild rice sushi with fresh sorrel, smoked salmon, sesame, avocado & a 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 of 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.