Cucumber and salmon sushi


  • Macphie Plant-based Taco Sauce
  • 2 x large corn tortilla warps
  • 300g cooked white sticky rice
  • Salt
  • 2 tbsp rice wine vinegar
  • 1 x lime
  • 100g cream cheese
  • Large strip of cured salmon, same size in diameter as the tortilla
  • Large strip of cucumber,┬ásame size in┬ádiameter as the tortilla
  • Crispy seaweed

Method Makes 5 portions

  1. Mix the sticky rice with the rice wine vinegar and the juice of the lime. Check for seasoning and add salt if needed.

  2. Lay out the 2 tortillas and spread out the sticky rice mixture across 2/3 of each of them leaving the uncovered part at the top.

  3. Using a piping bag, pipe 50g of cream cheese across the middle of the rice mixture. Lay the strip of cured salmon on top of the cream cheese.

  4. Gently roll the tortilla away from you by folding over the salmon first to make a tight wrap. Repeat this with the second tortilla using the cucumber. Wrap both rolls in cling film and set in the fridge until ready to cut.

  5. When serving, remove the cling film, top and tail the roll and slice each into 10 slices. Arrange into portions and drizzle with lots of Macphie Plant-based Taco Sauce. Sprinkle with crispy seaweed to finish.