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- 2.5 cups cooked sushi rice, cooled*
- 2 Tbls water
- 2 Tbls white wine vinegar
- 1 Tbls superfine caster sugar
- 2 x nori sheets
- 8 x fresh or smoked salmon slices
- 1 x seedless cucumber
- 50 g snow pea sprouts
Combine the rice, water, vinegar and sugar and mix well. Spread half the rice on one nori sheet to make a base. Top with the salmon, cucumber, and snowpea sprouts. Spread the remaining rice over the remaining nori sheet. Flip on top of the filling. Cut the sandwiches into 4 squares and then in half diagonally to make small triangle sandwiches. Serve with soy sauce and pickled ginger on the side.
*Cook rice according to absorption method on the packet.