Sushi salmon rolls with avocado and Friesblond Oud

Mmmmm, sushi. Yes indeed, our cheeses are excellent for making sushi too. Take our Friesblond Oud. Combined with salmon and the wonderfully versatile avocado, this is a truly delicious way to enjoy cheese.

Ingredients

• 80 ml water
• 40 g uncooked white sushi rice (short grain)
• 1 tablespoon rice vinegar
• 1 tablespoon white sugar
• ½ teaspoon salt
• 1 sheet of nori (seaweed)
• about 50 g fresh salmon (sashimi grade), in thin strips
• about 20 g old cheese, cut into thin strips
• 1/4 avocado, cut into strips

What you need

• Bamboo mat (makisu)
• Cling film (optional, to keep the mat clean)

Preparing the rice

1. Rinse the rice in a fine sieve under cold running water until the water runs clear.
2. Put the rice and the water in a small pan with a lid. Bring to the boil, turn the heat down, and let it simmer gently for 10 minutes with the lid on. Then take it off the heat and let it rest for another 10 minutes without lifting the lid.
3. In a small pan (or the microwave), warm the rice vinegar, sugar and salt until everything has dissolved. Pour this mixture over the warm rice and fold it in gently. Let it cool to room temperature.

Rolling the sushi

1. Lay the nori sheet on the mat with the shiny side down.
2. Wet your hands and spread a thin layer of rice (leave about 1 cm free of rice at the top).
3. Lay strips of salmon, avocado and the old Friesblond cheese horizontally across the middle.
4. Using the mat, roll the sushi up tightly. Use a little water to stick the free piece of nori down.
5. Cut into 6 to 8 pieces with a damp knife. Serve straight away, or after a short time in the fridge.

Enjoy your meal.