Recipe

Spicy salmon mixed-grain sushi

Veg it up! Replace the fish with a thin plain omelette or slices of marinated tofu.

  • 20 mins preparation
  • 30 mins cooking
  • 6 hrs marinating
  • Serves 6
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Ingredients

Spicy salmon mixed-grain sushi
  • 1/2 cup (100g) brown rice
  • 1/4 cup (50g) tri-colour quinoa
  • 1/4 cup (50g) pearl barley
  • 2 cup (500ml) water
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoon caster (superfine) sugar
  • 1/2 teaspoon sea salt flakes
  • 1/4 cup (35g) sunflower seeds, chopped finely
  • 2 sheets toasted seaweed (nori)
  • 200 gram sashimi-grade salmon, sliced thinly
  • 1/2 teaspoon chilli powder
  • 1 medium avocado (250g), sliced thinly
  • 1 teaspoon lemon juice
Picked cucumber
  • 2 lebanese cucumbers (260g), peeled, sliced thinly
  • 2 tablespoon rice vinegar
  • 1 tablespoon caster (superfine) sugar
  • 1 clove garlic, sliced thinly

Method

Spicy salmon mixed-grain sushi
  • 1
    Bring rice, quinoa, barley and the water to the boil in a medium saucepan. Reduce heat; simmer, covered, for 30 minutes or until water is absorbed. Remove from heat; stand, covered, for 10 minutes.
  • 2
    Meanwhile, combine vinegar, sugar and salt in a small bowl. Place rice mixture and seeds in a large, wide, stainless steel bowl. Using a plastic spatula, repeatedly slice through rice mixture at an angle to separate grains, gradually pouring in vinegar mixture. Stand for 10 minutes to cool.
  • 3
    Grease and line a 19cm square cake pan with plastic wrap. Place one nori sheet, trimming to fit, shiny side-down, over base of pan. Spread half the rice mixture over nori. Top with salmon; sprinkle with chilli.
  • 4
    Combine avocado and juice in a small bowl. Place avocado mixture over salmon; top with remaining rice mixture. Place remaining nori sheet, trimming to fit, shiny side-up, over rice mixture. Cover nori with plastic wrap. Place food cans on sushi to weight it down. Refrigerate for 6 hours or until firm enough to cut.
  • 5
    To make pickled cucumber, combine ingredients in a medium bowl; stand for 5 minutes for flavours to develop. Drain.
  • 6
    Remove sushi from pan; cut into squares. Serve with pickled cucumber.

Notes

Serve with soy sauce and wasabi.