Ingredients

• 1-2 GMax® Avocados, halved, pitted and thinly sliced
• 1 cup good quality sushi rice, cooked
• ¼ tsp salt
• 30ml good quality rice vinegar
• 350g piece sashimi-grade Atlantic salmon fillet
• 1 sheet Nori, cut into 5mm strips

To serve

• Japanese-style mayonnaise
• Wasabi paste (optional)
• Pickled ginger
• Salmon caviar (optional), to garnish
• Baby shiso leaves, to garnish
• Light soy sauce

Method

1. Cook sushi rice to packet instructions, finishing with rice wine vinegar. Set aside to cool.
2. With a sharp knife, trim salmon. Finely slice salmon on an angle against the grain into twelve 4cm x 7cm slices (the fish needs to be able to cover the rice). Set aside on a cold plate and/or refrigerate until needed.
3. For the avocado, slice into thin 7 cm long slices. Set aside until needed. 
4. Prepare a bowl of water to help roll the rice. With wet hands, shape and firmly press approximately 2 tablespoons of sushi rice to form an oblong shape (about 3cm wide x 7cm long). Place onto a prepared plate or tray lined with non-stick baking paper.
5. Top rice rectangles with a slice of salmon, followed by placing a slice of avocado on top.
6. Wrap nori strip around the nigiri and fasten with a drop of water to make it stick.
7. Repeat with remaining rice mixture, salmon, avocado and nori strips.

To serve

1. Just before serving, top with salmon caviar pearls and baby shiso leaves (if using).
2. Serve with a selection of mayonnaise, soy sauce, pickled ginger and wasabi.

Tips

1. Always buy sushi/sashimi grade salmon to eat raw for the freshest fish possible.
2. Keep it refrigerated until ready to use. Ask your fishmonger to slice the salmon for the best results. Nigiri is best when made fresh.
3. For a vegetarian option, omit salmon and just use GreenSkin® GMax® avocados.