Fancy an alternative to a sandwich at lunch? Then try these crunchy sushi boats! The creamy avocado partners perfectly with the refreshing cucumber, delicate salmon and spicy mayo. A festive Avo All Day moment, even on a weekday.
Cook the sushi rice according to the instructions on the package.
Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin with a spoon. Slice the avocado thinly. Slice the spring onion and cucumber thinly.
Remove the skin from the salmon. Slice the fish thinly.
Cut a rice sheet in half and cut a piece from a nori sheet. Stick the sheets together with some water.
Pour a generous amount of olive oil or sunflower oil into a pan and heat over high heat. Place the sheets in the pan (watch out for splashes of hot oil!) and fry until the sheets shrivel. Remove the sheets from the oil immediately. Leave to drain and cool.
Fill the boats with sushi rice, cucumber, salmon, avocado and spring onion. Top with the mayonnaise and garnish with the sesame seeds.
