Sushi sandwich with salmon, avocado and mango: fresh, original and very appetizing
There's no need to roll sushi to enjoy its flavors. In this version, seasoned rice and nori seaweed form the base for a layered combination of salmon, avocado, and mango, eaten like a sandwich. First comes the salty tang of the salmon; then the smoothness of the avocado and the sweetness of the mango.
Ingredients · Servings 4
- 150g of sushi rice
- Cold water (for washing the rice)
- 150 ml of cold water
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 mango
- 1 avocado
- 1 salmon fillet (suitable for raw consumption, previously frozen and defrosted)
- 2 tablespoons of mayonnaise
- 4 teaspoons of sriracha sauce
- 4 teaspoons of sesame seeds (white and black)
- 4 sheets of nori seaweed
Method · 32 min
- Wash the rice several times with cold water to remove some of the starch. Change the water after each wash until it runs almost clear.
- Put the washed rice in a saucepan and add 150 ml of cold water. Cover the saucepan and, when the water starts to boil, reduce the heat. Cook the rice for 10 to 15 minutes without removing the lid. Turn off the heat and let it rest, covered, for another 10 minutes.
- Add the rice vinegar, sugar, and salt to the rice. You can also mix these three ingredients together before adding them. Stir gently to distribute the seasoning evenly and let the rice cool.
- Slice the thawed salmon, avocado, and mango thinly. Place a sheet of nori seaweed in front of you and make a cut with scissors from the center of the bottom edge to the center of the sheet, without cutting all the way to the top edge.
- Imagine the nori sheet is divided into four squares. Place a different ingredient in each one. Put a layer of seasoned rice in the bottom left square. Lightly dampen your hands before handling the rice to prevent it from sticking.
- Place the salmon slices side by side in the upper left square. Add a little mayonnaise and sriracha sauce on top.
- Distribute the avocado slices in the upper right square, making sure they cover most of the surface.
- Place the mango slices in the lower right square and sprinkle the white and black sesame seeds on top.
- Fold the square with the rice upwards, placing it on top of the square with the salmon. Then, fold both to the right, over the square with the avocado. Finally, fold them downwards again, over the square with the mango, to form a compact package.
- The sushi sandwich is ready. You can serve it immediately or refrigerate it for a few minutes to keep it fresher and help it retain its shape.
