Smoked salmon and avocado nori rolls
For a twist on a classic favourite, roll up these tasty cream cheese and smoked salmon nori.
300g sliced smoked salmon
100g cream cheese, softened
1/4 cup pure cream
1 tablespoon chopped pickled ginger (see note)
3 nori sheets (see note)
1 small avocado, peeled, stone removed, thinly sliced
Place one-third of the salmon, all the cream cheese, cream and ginger in a food processor. Process until smooth.
Cut nori sheets in half. Place 1 nori sheet, shiny side down, on sushi mat. Arrange one-sixth of the remaining salmon slices in a single layer on 1 nori sheet, leaving a 1cm border along the long edge opposite you. Thinly spread one-sixth of the salmon mixture over salmon slices to cover. Arrange avocado in a row along side of nori sheet closest to you.
Using your thumbs and index fingers, pick up edge of mat closest to you. Use other fingers to hold filling in place. Roll mat forward tightly to roll up nori. Repeat with remaining salmon slices, nori sheets and salmon mixture. Cut each nori roll into 4 pieces. Serve.
Pickled ginger: Pickled ginger, or gari, traditionally is used to refresh the palate between pieces of sushi. It's made by marinating finely-sliced ginger in rice vinegar, water and sugar. You can find it in the Asian section of your supermarket. Nori sheets are thin layers of dried seaweed, commonly used to enclose Japanese sushi rolls. They can also be broken up and added to soup, noodle and salad dishes. You will need a sushi mat for this recipe.