Nori slice

  • 30 mins preparation
  • 20 mins cooking
  • Serves 16, Makes 48 Piece
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Nori slice
  • 3 cup sushi rice
  • 2/3 cup sushi seasoning
  • 2 415 g cans red salmon, drained, flaked
  • 2/3 cup egg mayonnaise
  • 4 medium avocadoes, mashed
  • 1/4 cup lemon juice
  • 8 sheets nori
  • wasabi paste, to serve


Nori slice
  • 1
    Rinse rice in cold water until water runs clear; drain. Place in a large heavy-based saucepan with 3 cups water. Bring to the boil, stirring. Reduce heat; simmer, covered, for 12-15 minutes or until water is absorbed
  • 2
    Remove from heat. Stand for 10 minutes (don't lift lid). Spread in a large baking dish. Drizzle sushi seasoning over hot rice. Using a flat spatula, slice through rice to coat. Cover with a damp tea-towel. Cool.
  • 3
    Combine salmon and mayonnaise in a medium bowl. Combine avocado and juice in a large bowl.
  • 4
    Remove nori from pan. Cut into squares. Serve with wasabi.
  • 5
    Grease and line 2 x 2.5cm deep, 27x7cm (base measurement) slice pans with baking paper, extending paper at long sides for handles.
  • 6
    For each pan, trim 2 sheets nori to fit base, overlapping slightly at centre. With wet hands, spread a quarter of the rice over nori. Spread a quarter of the salmon mixture over rice. Spread half the avocado over salmon; top with half the remaining salmon mixture. Spread half the remaining rice over salmon.
  • 7
    Cover with 2 sheets of remaining nori, pressing gently over rice. Cover with plastic food wrap. Chill for at least 2 hours.