Salmon, cucumber and avocado sushi


(To Make 10 sushi)

  • 10gr Algae Powder Gold         
  • 1 fine long strip nori sheets            
  • 80gr skinless salmon fillet        
  • ¼ cucumber, deseeded, thinly sliced, lengthways             
  • ¼ avocado, cut into fine wedges or strips             
  • 1 piece Spring onions, cut into fine juliennes  
  • wasabi - enough to spread a little                 
  • 10gr pickled sushi ginger, to cut into strips or leave whole depending on sizes. 
  • Gangnam Tops to serve with the sushi 
  • dark soy sauce to serve with the sushi 

For the rice 

  • 90gr sushi rice             
  • 2 tsp Mirin                
  • 25ml rice vinegar             
  • 200ml water


  • Rinse the rice under clear water and leave to drain in a colander. 
  • Put the rice in a saucepan and add the water and mirin on top, cook cover on medium heat for 20 minutes and set aside for 15 minutes. 
  • When ready to use , transfer in a bowl and mix in the rice vinegar. 
  • Lay a piece of cling film on top of the sushi mat and lay the rice evenly on top. 
  • Run a pea sized blob of wasabi across the rice and build with the rest of the pre cut and ready to use ingredients. 
  • Roll up tightly and squeeze to seal when you reach the end, leave aside for a couple of minutes. 
  • Lay another piece of cling film on the sushi mat and dust the surface with the Algae powder gold. 
  • Remove the cling film from the sushi roll and roll it again on the sushi mat, making sure that the algae powder covers the whole roll. 
  • Roll up tightly once again, cut to size, remove the cling film and serve with the Gangnam tops and soya sauce.. 

Recipe: Franck Pontais

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