FationateFoodBelly • Easy Recipes

Ingredients

• 5 slices cold-smoked salmon
• 1 avocado, sliced
• 1/2 cup cooked sushi rice
• 2 tbsp tobiko (flying fish roe)
• 1/2 sheet nori
• 1/2 can tuna, drained
• 1 mini cucumber, thinly sliced
• Toasted sesame seeds, for garnish
• 2 tbsp cooking oil

Instructions

1. Press the cooked rice firmly into the lunchbox or container you’ll be using as your mold. Cover and refrigerate overnight, or until the rice is firm.
2. Remove the rice block from the container. Heat the oil in a pan over medium heat and fry the rice on both sides until golden brown and crispy. Set aside to cool slightly.
3. Line the bottom of the lunchbox or mold with the cold-smoked salmon.
4. Layer the avocado slices evenly over the salmon, followed by a layer of tobiko.
5. Place the nori sheet on top, then add the tuna and cucumber slices.
6. Finish with the crispy rice layer on top and gently press everything together so the layers hold their shape.
7. Carefully invert the lunchbox onto a cutting board or plate and remove the mold.
8. Garnish with toasted sesame seeds, slice into bite-sized pieces, and enjoy!