1 cup short grain rice
1 cup water
1/4 cup rice or white vinegar
2 tablespoons sugar
1/2 teaspoon salt
10 sheets Nori seaweed
1/2 cucumber, thinly sliced
1/4 red capsicum, cut in strips
1 ripe avocado, sliced
2 x 125g cans John West Smoked Tuna Slices, drained
- Place rice into a sieve and rinse under cold water until water runs clear. Drain and place into a saucepan with the measured water. Stand for 30 minutes. Mix vinegar, sugar and salt, set aside to dissolve.
- Place rice onto a high heat, bring to the boil for 1 minute. Cover saucepan, lower the heat and simmer gently for 20 minutes. Stand for 10 minutes, then transfer to a bowl. Stir vinegar mixture into rice and continue stirring gently until rice is cool and vinegar mixture absorbed.
- Cut seaweed sheets into two rectangles. Place a spoonful of rice at one end, top with a slice of cucumber, a strip of red capsicum and a slice each of avocado and of tuna. Roll up to form a horn shape. Continue with remaining ingredients. Cover and refrigerate until needed.
Hint– Nori can be bought from Asian supermarkets and good delicatessens.
Sesame Salmon with Snow Peas
– Snack/Light Meal
1 tablespoon oil
1 red onion, cut in wedges
3 cups snow peas or sugar snap peas, topped and tailed
1/4 cup water
1 tablespoon light soy sauce
1 teaspoon sesame oil
pinch Chinese five spice
2 teaspoons cornflour
1 x 415g can John West Pink or Red Salmon, drained
2 teaspoons sesame seeds
- Heat oil in a wok or frying pan and stir-fry onion until soft. Add snow peas and stir-fry for 1 minute.
- Mix water, soy sauce, sesame oil, five spice and cornflour. Add to the pan with salmon and stir until salmon is hot and sauce thickened.
Sprinkle with sesame seeds and serve with rice.
Hint – Delicious served with noodles instead of rice.