Ingredients
- 100g (3½oz) Thai rice
- 350g (12oz) smoked salmon
- juice of ¼ lemon, juiced
- 20 lemon segments, pithless
- 20 dill
Method
- Cook rice according to packet instructions.
- Press cooked rice into a rectangular dish, 18 x 23cm (7 x 9in). Chill for 3-4 hours.
- Cut the chilled rice into 20 squares.
- Cut the smoked salmon to wrap around each rice square. Serve seam-side down, seasoned with lemon juice.
- Garnish each piece with a lemon segment and a tiny sprig of dill.
Notes
Refreshing bites of smoked salmon, Japanese style. Prep time includes 3-4 hours chilling. Cals per sushi: 30. Fat per sushi: 0.5g. Press rice into a rectangular dish 18 x 23cm (7 x 9in).