Sushi making is easier than you think! Give this delicious Edamame, Spring Onion & Wasabi Sushi with Soy Ginger Salmon a go this weekend. This fresh and healthy recipe from award winning chef Bruno Loubet is a sure fire winner for impressing those foodie guests.
Edamame, Spring Onion & Wasabi Sushi with Soy Ginger Salmon
Preparation time: 25mins
Cooking time: 10mins
4 pack Tilda® Pulses & Rice Edamame, Spring Onion & Wasabi
4 sheets of Nori seaweeds
300g of diced smoked salmon
1/2tsp of wasabi paste
1tsp of chopped ginger
2tbsp of soy sauce
½ lemon juice
2tbsp of fresh coriander cut finely
2tbsp of fresh spring onions cut finely
2 tbsp sesame seeds
Decant all Tilda® Pulses & Rice Edamame, Spring Onion & Wasabi in a mixing bowl
Lay a sheet of Nori on cling film. Place a quarter of the rice mix across the length of the sheet, approximately one quarter of the way in, then roll to form a cylinder shape. Roll in cling film to form a cylinder shape and close tightly. Repeat with the remaining three sheets of Nori. Place in the fridge to set.
In a bowl mix together the salmon, wasabi, ginger, soy sauce, lemon juice and fresh coriander. Mix well. Leave in to marinate for 10 minutes before serving.
Cut each sushi cylinder in 6 pieces and place onto plates alternating between little mounts of salmon, topped with the sliced spring onion and sesame seeds
The salmon can be replaced by steamed cubes of silken tofu with the same garnish as the salmon only double the quantity.
For more recipe inspiration head to: www.tilda.com