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Gluten Free Mixed Sushi Rolls

Serves 2 as a main course or 4 as a starter.


  • 4 sheets nori (seaweed) for rolling For the rice
  • 250g sushi rice
  • 2 tbsp rice vinegar
  • 1 tsp caster sugar
  • 1/2 tsp salt

For the fillings

  • 50g smoked salmon
  • 1/2-inch piece cucumber, peeled, deseeded and cut into matchsticks
  • 40g cooked peeled prawns
  • 1 small avocado, stoned, peeled, thinly sliced and tossed in lemon juice

To serve

  • Wasabi (Japanese horseradish sauce).
  • Tamari (wheat-free soy sauce)
  • Pink pickled ginger

1. Put the rice into a saucepan and cover with cold water. Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes, or until the rice is tender and the water has been absorbed. Drain if necessary and transfer to a bowl. Mix vinegar, sugar and salt together, then, using a spatula, stir well into the rice. Cover with a damp cloth and leave to cool.

2. To make the rolls, lay a clean bamboo mat over a chopping board. Lay a sheet of nori, shiny side-down, on the mat. Spread a quarter of the rice mixture over the nori, using wet fingers to press it down evenly, leaving a |-cm/’/2-inch margin at the top and bottom.

3. For smoked salmon and cucumber rolls, lay the salmon over the rice and arrange the cucumber in a line across the centre. For the prawn rolls, lay the prawns and avocado in a line across the centre.

4. Carefully hold the nearest edge of the mat, then, using the mat as a guide, roll up the nori tightly to make a neat tube of rice enclosing the filling. Seal the uncovered edge with a little water, then roll the sushi off the mat. Repeat to make 3 more rolls – you need 2 salmon and cucumber and 2 prawn and avocado in total.

5. Using a wet knife, cut each roll into 8 pieces and stand upright on a platter. Wipe and rinse the knife between cuts to prevent the rice from sticking. Serve the rolls with wasabi, tamari and pickled ginger.