Main dishes

Salmon futomaki with mixed grilled vegetables, pine nuts and avocado pear

Total time required

30 mins preparation

Difficulty

Average

Ingredients | Serves 4

To prepare the rice: Put the rice in a saucepan after washing it, pour in cold water, bring to the boil and cook over a gentle heat. Simmer for 20 minutes. Remove the rice from the heat and let it rest for 10 minutes. Meanwhile, heat the vinegar and dissolve the sugar and salt in it. Pour it over the rice, stir and leave to cool.

To prepare the salmon: De-scale and de-bone the salmon fillet, marinate with brown sugar, salt, citrus zest, thyme and marjoram. Marinate in the fridge for 12 hours. Peel and cut the avocado into sticks. Wash and dry the salmon fillet well and cut it into sticks. Drain off any excess oil from the grilled vegetable mix. Lay the bamboo mat on a clean surface, place layers of cling film on top and lay a sheet of nori seaweed on top. Spread the rice to a thickness of 1/2 centimetre on the seaweed. Arrange the salmon sticks and avocado sticks in the centre and finish with the Vegetable Mix placed in an orderly row following the line of the salmon and avocado sticks. Sprinkle with toasted pine nuts. Roll the whole thing up like a classic futomaki with the aid of the bamboo mat, applying pressure so that everything sticks together. Keep it cool in the fridge. With the foil holding it all together, cut into slices about 1 cm wide. Remove the cling film and serve with wasabi or soy sauce to taste.