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Lazy Sunday: Create Your Own Sushi

 

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.

Tilda Rice Sushi Recipe

 

Edamame, Spring Onion & Wasabi Sushi with Soy Ginger Salmon

Serves: 4
Preparation time: 25mins
Cooking time: 10mins

Ingredients:
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

Method:

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

Vegetarian alternative:

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

 

 

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