Oonoonba State School, QAST
210gTuna or Reduced Salt Pink Salmon
- Rinse rice in cold water until water runs clear. Drain. Place in a heavy-based saucepan with water. Bring to the boil, stirring. Reduce heat; cover. Simmer 12 minutes, or until water is absorbed. Remove from heat. Stand 5 minutes (don\'t lift lid).
- Drain rice. Spread in a baking dish. Drizzle sushi vinegar over hot rice. Using a flat spatula, slice through rice to distribute. Cover with a damp tea-towel. Cool.
- Line a slice pan with plastic food wrap overhanging plastic at sides. Cover base with nori sheets. Using damp hands, press half the rice evenly over nori. Top with cucumber and flaked salt reduced salmon. Press remaining rice over salmon and smooth surface. Top with remaining nori. Cover with plastic food wrap. Chill 30 minutes or until firm. Cut to serve.
Easy to make and yummy to eat.
Teryaki chicken + avo = shred marinated chicken mixed with avocado Tuna salad = drain low salt tuna in springwater and mix with low fat mayo and cucumber slices Vegetarian = sliced avocado topped with shredded carrot, sliced capsicum and extra avocado sliced on top