MAKES 32 SUSHI ROLLS

49 calories | 7g carbs | 2g protein | 2g fat (per sushi roll)

INGREDIENTS

• 300g Sushi Rice

• 2 x Tbsp White Wine Vinegar

• 1 x Tsp Caster Sugar

• 1 x Avocado

• 1/2 Lemon, squeezed for juice

• 4 x Nori Seaweed Sheets

• 4 x Slices Smoked Salmon, Large

• 1 x Bunch of Chives

• Sweet Soy Sauce, to serve

INSTRUCTION

Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.

Skin, stone and slice the avocado. Place it in a bowl and squeeze over the lemon juice, make sure to turn the avocado to ensure all the pieces are covered in the lemon juice.

Divide the rice between the nori sheets and spread out evenly, leaving roughly a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.

Fold the bottom edge of the seaweed over the filling and firmly roll it up. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.

Using a serrated knife, cut each roll into 8 rounds and serve with sweet soy sauce for dipping.