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Sushi Christmas tree recipe Recipe

Name: Sushi Christmas tree recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 36
Ingredients: 645g (3 cups) sushi rice; 185ml (3/4 cup) sushi seasoning; 6 nori sheets; 80g (1/2 cup) sesame seeds, toasted; 125.00 ml chopped parsley; Kewpie mayonnaise; 300g (2 pieces) hot smoked salmon, skin removed, flaked; 1 lemon; Salmon roe, to decorate; Soy sauce, to serve; Wasabi, to serve

taste

Loaded with two kinds of salmon and plenty of creamy Kewpie mayonnaise, this Japanese-inspired finger food Christmas tree doesn't need any gifts stashed underneath – it's a gift in itself!

Ingredients

645g (3 cups) sushi rice

185ml (3/4 cup) sushi seasoning

6 nori sheets

80g (1/2 cup) sesame seeds, toasted

125.00 ml chopped parsley

Kewpie mayonnaise

300g (2 pieces) hot smoked salmon, skin removed, flaked

1 lemon

Salmon roe, to decorate

Soy sauce, to serve

Wasabi, to serve

Method

Cook rice following packet directions. Drizzle with sushi seasoning. Use a large metal spoon to combine. Set aside to cool completely.

Cover surface of bamboo sushi mat with plastic wrap. Place 1 nori sheet on a chopping board. Use wet hands to spread 1½ cups rice in an even layer over nori, covering completely. Combine sesame seeds and parsley in a bowl. Sprinkle 2 tbs evenly over surface of rice.

Place mat on top of rice. Use the chopping board to invert so sushi mat is underneath. Squeeze a line of mayonnaise across nori, leaving a 3cm gap at edge closest to you. Arrange salmon beside mayonnaise.

Use mat to roll rice and nori firmly around filling. Wrap sushi roll in plastic wrap to make a firm log. Place roll in the fridge while you make the remaining rolls.

Use a sharp knife to trim roll ends, leaving plastic wrap around roll. Cut each roll into six slices. Remove and discard plastic.

Arrange 11 pieces of sushi on a platter. Top with another 9 pieces, then 7, then 5, then 3 and 1 on top to create a tree shape.

Cut 1 large piece of rind from the lemon. Remove pith. Use a 5cm star pastry cutter to cut out a star. Use a toothpick to secure to the top of the sushi tree. Decorate with salmon roe. Serve with soy sauce and wasabi for dipping.

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