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Salmon Sushi (Nigiri-sushi) Japan

ingredients

675 g fillet of raw salmon, gravlax or smoked salmon
Spiced Rice
3 tsp wasabi powder
cooked leek and prawns

method

Cut 20 thin slices on the slant from a 675 g fillet of raw salmon, gravlax or smoked salmon.

Encase small balls of Spiced Rice in each slice and coat with 3 tsp wasabi powder mixed with 50 ml water, then decorate with thin strips of cooked leek and prawns.

Serve accompanied by Japanese soy sauce.

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