Smoked Salmon & Avocado Coronets Recipe

Smoked salmon and avocado boost happiness, while nori promotes thyroid health, which governs energy levels, in this coronet recipe.



From "Eat Yourself Happy"
January 2015

Total Hands-On Time: about 45 minutes

Preparation Time: 25 minutes, plus draining, standing and cooling

Cook Time: 15 minutes

Yield: Serves 4

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Boost your mood and achieve optimum health with Eat Yourself Happy (Hamlyn, 2014) by Gill Paul. There are dozens of types of depression, all with different causes, but nearly all can be improved by eating the right foods. We all feel low from time to time, so allow Paul to help you address your individual symptoms and gain quick results with easy recipes and lifestyle tips. The following recipe is excerpted from “Snacks” is for smoked salmon coronets.

Smoked Salmon & Avocado Coronets Recipe

Ingredients:

• 1 cup glutinous rice or risotto rice
• 1 cup water
• 1/3 cup Japanese rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 6 sheets of sushi nori seaweed, quartered
• 8 oz smoked salmon, cut into strips
• 1 avocado, peeled, pitted, sliced, and drizzled with lemon juice
• 1/2 teaspoon wasabi paste
• 1 tablespoon Japanese pickled ginger
• handful of baby watercress leaves
• shoyu (Japanese soy sauce), to serve

Instructions:

1. Place the rice in a large bowl, cover with cold water, and stir it, using your fingers. Drain and repeat 2 or 3 times until the water becomes clear. Let drain in a fine strainer for at least 30 minutes.

2. Place the rice and measured water in a heavy saucepan over medium heat and bring to a boil. Reduce the heat, cover, and cook for 12 minutes, until tender. Remove the pan from the heat and stand, covered, for 15 minutes.

3. Mix the rice vinegar, sugar, and salt in a bowl. Spread the rice on a flat plate, sprinkle with the vinegar mixture, and stir it in. Cover with a damp cloth and let cool.

4. Make the cornets by spreading a little of the rice on each of the squares of sushi nori and arranging a piece of salmon and a slice of avocado on top. Add a smear of wasabi and a little ginger and watercress, then roll into cornets, wetting the edge of the nori with a little water to make it stick. Serve with a bowl of shoyu for dipping.

Learn the basics of “happiness foods” and find more recipes in How to Eat Yourself Happy.


This excerpt has been reprinted with permission from Eat Yourself Happy: Ingredients & Recipes for a Good Mood, Every Day by Gill Paul and published by Hamlyn a division of Octopus Publishing Group, 2014.