Open Sushi~ Avocado Prawn Salmon (AFF Japan)

I started to love Masa (山下胜）a Japanese chef cooking after I tried out a few of his dishes. In his recipe book, there is no pretty step by step photos non any lovely presentation but when you read his recipe book, you can feel he is with you throughout the cooking, he is "real", like us he also may face failures in the cooking ... you will laugh along with him when you see his cook book!  Respect him as a chef, entrepreneur as well as an author. 

To me, my blog is more than food and presentation, it is to stay true to yourself.

This dish is inspired by Masa's shrimp avocado temaki-sushi. I use salmon as there is what I have in the fridge and I prefer the prawn in whole piece as it is easier for Gabriel to eat them. A simple yet nutritious meal. 

Recipe adapted from Masa with changes 
Ingredients: (cup measurement)
150g Japanese steamed rice
1 sheet of nori or seaweed, cut into 4 small pieces
4 prawns, boiled with water until cooked, soak it into 1/2 tbsp of sugar cold water for 5 mins
1/4 medium size avocado, mashed
a few slices of salmon

50ml vinegar
20g fine sugar
1 tsp salt

Method: 

1. Place the vinegar, sugar and salt into a bowl, put on heat, stir well until the sugar dissolved. Gradually pour the mixture into warm steamed rice, mix well. (ratio for rice and vinegar, 150~160g of rice to 2~2.5 tbsp of vinegar mixture)

2. Use a fan to fan the rice so that it can cool down faster (-_-||) teached by Masa.

3. Cover the rice with a piece of damp cloth. 

4. Boil the prawn with water and soak it into sugar mixture, mash the avocado, cut the seaweed into small pieces.

5. Clean and wet your hand so that the rice will not stick on your palm.

6. Grasp a portion of rice and roll it into a rice ball using one hand. Please the rice ball on to the seaweed. Arrange the salmon on top of the rice, then the prawn and avocado. 

I'm submitting this post to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from Travelling-Foodies.