Sushi Toast Topped with Trout, Avocado & Cucumber

INGREDIENTS

FOR THE SUSHI RICE TOAST:

• 1 cup uncooked Sushi rice

• 2 tbsp rice wine vinegar

• 1 tbsp castor sugar 

• 1 tsp salt

FOR THE SUSHI TOAST TOPPING:

• 1 Lebanese cucumber finely diced

• 1 avocado finely diced 

• 100 grams of smoked ocean trout finely diced 

• A handful of chopped coriander 

• 2 tsp soy sauce 

• Juice of half a lime

• 1 birds eye chilli thinly sliced

• Kewpie mayonnaise 

Optional toppings & modifications:

• Top with toasted sesame seeds, finger lime, sliced nori or furikake 

• Swap the trout for raw, sushi-grade salmon, kingfish, cooked salmon/trout or hot smoked salmon/trout. 

METHOD

DIRECTIONS FOR COOKING SUSHI RICE:

Rinse and strain rice until the water runs clear and place in a saucepan. Add 2 cups of water. Ideally you can leave the rice to sit in the water for 30 minutes before cooking. Bring the rice to a boil then reduce to a simmer for around 15 minutes or until the water is fully absorbed and the rice is cooked. 

Once cooked, take the rice off the heat and leave it to sit with a lid on for 10 minutes. 

Remove the lid and gently stir through 2 tbsp of rice wine vinegar, 1 tbsp of castor sugar and 1 tsp of salt. 

Place cling wrap on a baking dish or large, flat glass container and press the rice into it. Press down firmly to create a thin even layer around 3-4 cm thick. Cover and place in the fridge overnight or until cooled. 

Now turn out the rice onto a clean surface and cut it into the desired shape. You can use a cookie cutter for round toast or slice it into squares or rectangles. 

Add light olive or vegetable oil to a frying pan to cook the sushi rice. Once the oil is hot, gently and carefully place the rice pieces into the frying pan. Allow around 5 minutes per side or until the rice is golden brown. Gently remove from the heat and place on some paper towel to drain. 

DIRECTIONS FOR TROUT, CUCUMBER & AVOCADO TOPPING: 

Mix cucumber, avocado, trout, chilli & coriander in a bowl. Now gently stir in the soy sauce & lime juice. 

To make your sushi toast, add a generous squeeze of kewpie mayo onto the sushi toast then top with a spoonful of your trout mixture. 

To finish, sprinkle with some furikake flakes.