Sushi Brain
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 20 minutes
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons sushi seasoning
- 1 large avocado, ripe but firm
- 1-2 teaspoons chive cream cheese
- 250g/8.8ozs. smoked salmon, thinly sliced
- 100g/3.5ozs. red lumpfish caviar
Buy thinly sliced smoked salmon. Smoked salmon pieces don't work as well as they are the ends that they cut off and won't fold in the way that you want.
Step 1 - Rinse the rice several times until the water runs clear. Add the water and cook according to directions. Stir in the sushi seasoning and allow to cool a little.
Step 2 - Halve the avocado and remove the seed. Peel the avocado and fill the cavity with the cream cheese. Put the avocado back together again.
Step 3 - Using damp hands, press the sushi rice around the avocado. You may not need all of it (it depends on how big your avocado is, I just had 1/4 cup of rice left over). Press down the centre of the "brain" with your finger.
Step 4 - Fold smoked salmon pieces and make a brain pattern. Cover with oiled cling film to create more of a brain shape and then place red caviar in the centre.