- 2 cups of sushi rice
- 1 avocado
- 1 pack of cream cheese
- Lemon juice
- Thin sliced "sandwich" salmon
- Clingy wrap
I cooked the rice in the rice cooker, since I think that makes the best rice :) Leave it plain and set aside in a bowl with a towel to cover it till the rice is cooled slightly so you can handle it.
Prepare 10 pieces of clingy wrap to fit over a cup. Mash the avocado and mix it with some lemon juice. Then add some cream cheese to taste and mix well. This will be your filling.
Lay a piece of clingy wrap over a cup and gently place it a bit deeper in the cup. Then add a slice of salmon (cut it to the right size if needed). On top of that you add some rice. Make sure your hands are wet when you handle the rice. Then add a teaspoon of filling and top off with more rice. Then take the four corners of the clingy wrap and bring them together. Close and twist the wrap so you form a ball.
It is better to leave the clingy wrap on there until served. Even in a bento this is better since salmon has a strong smell and it's taste can easily be transferred to other food in the bento. You will probably have some filling leftover, but it is best to make these in small portions since the fish needs to be fresh and you can not keep this for more then 2 days in the fridge. The filling you can use for several other thing, like in wraps or on sandwiches.
Dont forget to hook up your new tried recipes to the whip up something new challenge :) This is a great way to share your new experiences with others and inspire each other :) Another great way to get in touch with other people who blog about food is through weekend cooking, where people share their food experiences over the weekend :)