346 CALORIES | 26G FAT | 4.5G SATURATES | 1.5G CARBS | 1.5G SUGAR | 0.5G SALT | 25G PROTEIN | 4.5G FIBRE
SERVES 2
200g salmon fillet
2 nori (seaweed) sheets
1 tablespoon sesame seeds
1 teaspoon sesame oil
200g spinach
1. Place the salmon fillet on a chopping board and, using a very sharp knife, slice lengthways into quarters.
2. Lay a nori sheet, shiny side down, on the mat and place 2 salmon slices lengthways, edge to edge. Sprinkle over half the sesame seeds and drizzle over half the sesame oil.
3. Wilt the spinach either in a bamboo steamer set over a pan of gently simmering water, then squeeze out the excess juices with a sheet of kitchen paper.
4. Line the spinach next to the salmon along the nori sheet, then then use the mat to roll the sushi up, applying gentle pressure to keep the roll tight.
5. When you get to the far edge, dab it with a little water to seal it up. Trim the ends with a sharp knife, then slice the long roll into half, and then half again. Repeat with the second nori sheet, then serve.
TIP
Always ask the fishmonger if the salmon is fresh so you can have it raw. If you are worried about using raw salmon you can squeeze fresh lemon juice over the fish and let it cure for 3–4 minutes as this kills most bacteria.
