HOT SMOKED SALMON AND EGG ONIGIRAZU

This is a brunch-tastic idea if you love sushi. Swap out that much needed, hungover, Sunday sarnie for this hot smoked salmon and egg sushi sando. It's the healthier option but just as delicious. It's got all the good fats, good carbs and will keep you full for longer. 

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HOT SMOKED SALMON AND EGG ONIGIRAZU

SERVES: 4 /MADE IN: 30 MINS /DIFFICULTY /MEDIUM/ PESCI

INGREDIENTS

2 tsp vegetable oil

2 hot smoked salmon fillets, skin removed and shredded

2 avocados, skin removed, destoned and thinly sliced

4 eggs

5 sheets roasted nori

Half cucumber, thinly sliced

1kg cooked sushi rice, cooled

Kewpie mayonnaise, sriracha, optional

METHOD

Place a large square of cling film over your chopping board before placing 1 whole sheet of nori, shiny side facing down, in the centre.

To construct your onigirazu, wet your hands and grab a handful of rice. Place it in the middle of the sheet and using your hands form it into a compacted square. Top with layers of cucumber, hot smoked salmon pieces and avocado. Drizzle mayonnaise and sriracha over the top if you desire.

In a non-stick frying pan, heat the oil on a medium heat. Crack the eggs into the pan and cook for 2-3 minutes or until the whites are set and the yolks are still runny. If you want them to be perfectly round, oil the inside of a cooker cutter or mould and crack the eggs in the centre.

Place the egg on top of the avocado. Wet your hands again and grab a handful of rice. Shape a compact square of rice in your hand and carefully place it on top of your fried egg.

Cut one of the nori sheets into 4 equal squares. Place one of the squares on top of the rice.

Wet the corners of the large nori sheet before carefully bringing the edges up over the filling. Make sure none of the filling is exposed before tightly shaping in the clingfilm. Allow to rest for 5 minutes.

With a wet knife, carefully cut the onigirazu in half and enjoy.