Lamb Sushi Roll

Lamb Sushi Roll

Ingredients

Serves 4 (32 pieces of sushi)

250 g of minced lamb (shoulder or leg)
160 g sushi rice
4 tsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
A few leaves of green salad (lettuce, oak leaf …)
1 avocado, cut into 12 slices
4 sheets nori seaweed
4 Tbsp rice vinegar (if other vinegar, reduce the dose)
4 Tbsp coffee sugar
4 pinches of ginger
Wasabi and soy sauce to accompany
Olive oil
Salt and pepper

Method

1. Sauté meat 2-3 minutes on high heat with a drizzle of olive oil.
2. Season the cooked meat and set aside.
3. Cook the rice: it must stick together a little.
4. Dissolve sugar in vinegar by heating it in a saucepan.
5. Add the ginger.
6. Pour over rice, stir well without breaking the rice grains.
7. Place a sheet of nori smooth shiny side down on the bamboo rolling mat.
8. Spread thin layer of Namida® Wasabi Paste on nori from bottom to approx halfway up sheet.
9. Spread 1/4 of the cooked rice with the back of a spoon on the nori sheet, leaving the top 2 cm of the nori sheet clear.
10. Place the salad on top of the rice from the bottom of the sheet to the middle the sheet.
11. Add 1/4 of the cooked lamb and 3 slices of avocado at the bottom of the nori sheet.
12. Roll the nori sheet up as tight as possible without tearing the nori.
13. Seal the nori by wetting a finger and running it over the clear top edge of the nori sheet and pressing the nori together. It should stick shut.
14. Put nori roll aside to rest and cool down before cutting it.
15. Wet the blade of a very sharp knife to cut the nori roll.
16. Cut the nori roll every 2 cm to produce 8 pieces of sushi per roll.

Enjoy it cold or hot by heating for 1 minute in the microwave.

Serve with soy sauce, add wasabi sparingly if desired.