200g Tassal Quick & Healthy Tasmania
4 sheets Nori, cut in half
2 cups sushi rice, cooked
1 cucumber, sliced into thin sticks
1 avocado, thinly sliced
1 cup black sesame seeds
Slice 1 portion of salmon into thin slices and reserve half as sashimi. Lay 1 halved Nori sheet on a flat surface. Spoon 2 tbsp of the cooked sushi rice into the centre of the Nori and top with 2 cucumber sticks and 1 slice of avocado. Roll the Nori into a cone shape, pressing edges to secure.
Top the cone with a piece of fresh salmon rolled and folded into a flower shape. Repeat with remaining Nori, rice, vegetables and salmon. Cover and refrigerate until required. Cut the remaining salmon portion into 4 long strips. Roll each strip in the black sesame seeds, pressing firmly. Heat the oil in a non stick pan on a medium heat and cook each strip of salmon for 1 minute on each side. Remove and cool for 1 - 2 minutes. Slice each strip into
5 equal pieces.
To serve: Place the sushi cones decoratively on a large platter; lay the sashimi in the centre of the platter with the pickled ginger and wasabi beside the salmon. Arrange the sesame salmon beside the sashimi and serve with small saucers of each sauce for dipping.