• Deconstructed Salmon and Avocado Sushi

    Serves: 4
    Cooking Time: 10 minutes


    • 250g SPAR Jasmine Rice, cooked according to packaging instructions
    • 2 nori (seaweed) sheets, roughly torn
    • 2 avocados, peeled and cubed
    • ½ cucumber, thinly sliced with a mandolin
    • 100g SPAR Norwegian Smoked Salmon
    • 60ml (4 tbsp) SPAR Wasabi Mayonnaise
    • 30ml (2 tbsp) black sesame seeds



    Neatly spoon the rice into 4 serving glasses, topped with the nori sheets, avocado and cucumber.


    Spoon the wasabi mayonnaise over and top with the salmon. Sprinkle with the sesame seeds and serve.


    Pair with Olive Brook Crafter’s Choice Sémillon 2015. The subtle oak flavours of the wine enhance the luxurious taste of the salmon.

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