Salmon Nori Slice (Or Bar) – a delicious recipe with sushi rice, rice wine vinegar, sugar, salt, pink salmon, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook sushi rice following packet directions. Combine vinegar, sugar and salt-heat it for around 30 seconds in a microwave to help melt the sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly, cutting and turning the rice to aid cooling and distribute the vinegar mix .
2
In a small bowl combine the salmon and mayonnaise.
3
Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste. Cover with avocado slices then salmon mixture. Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill.
4
To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger.
407
kcal
Calories
9
g
Fat
62
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups sushi rice, 3 tablespoons rice wine vinegar, 2 tablespoons sugar, 1 teaspoon salt, and more.
Yes, Salmon Nori Slice (Or Bar) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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