Japanese Sushi with Tilda Pulses & Rice Edamame, Spring Onion & Wasabi
20 mins- Serves 4
- Adventurous
- Cook: 20 mins
A delicious take on Japanese Sushi using our Tilda Pulses and Rice range.
- Lower Calories
Ingredients
- 4 packs of Tilda Pulses & Rice Edamame, Spring Onion & Wasabi
- 4 sheets of Nori Seaweed
- 300g of diced smoked salmon
- 1 tsp. of chopped ginger
- 2 tbsp. of soy sauce
- Juice of ½ a lemon
- 2 tbsp. of fresh coriander, finely chopped
- 2 tbsp. of fresh spring onions, finely chopped
- 2 tbsp. sesame seeds
Cook
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Decant Tilda Edamame, Spring Onion and Wasabi Pulses & Rice into a mixing bowl.
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Lay a sheet of Nori on cling film. Place a quarter of the rice mix across the length of the sheet, approx. one quarter of the way in.
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Roll in cling film to form a cylinder shape and close tightly. Repeat with the remaining three sheets of Nori. Place in the fridge to set.
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In a bowl mix together the salmon, wasabi, ginger, soy sauce, lemon juice and fresh coriander. Leave in to marinate for 10 minutes before serving.
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Cut each sushi cylinder in 6 pieces and place onto plates alternating between little mounts of salmon, topped with the sliced spring onion and sesame seeds.
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