Saumon-bouchee

Maki style Label Rouge Scottish salmon with avocado


(Serves 4)

  • 500 g skinless Label Rouge Scottish salmon fillet
  • 200 g sushi rice or short grain rice
  • 10 cl rice vinegar
  • 1 large avocado
  • 10 cl sweet soy sauce
  • 1 dstsp salmon eggs

Preparation: 30 mins
Cooking: 20 mins


Cook the rice as indicated on the packet.  Add the rice vinegar and leave to cool.  
Cut the salmon into thin slices.  Peel and slice the avocado.  Spread the salmon slices out on a large piece of cling film.  Spread the cold rice on top then lay over the avocado slices.  Roll carefully using the cling film to form a neat roll.  Cut the roll into slices of about 2-3 cm, remove the cling film and put the rolls into the fridge for at least 1 hour.
Just before serving, garnish with the salmon eggs and soy sauce.