Japanese maki rolls & miso-tofu soup recipe | WW TASTE

Ingredients

• 4 nori sheets
• 100 g cooked prawns, chopped
• 1 large ripe avocado, thinly sliced
• 100 g smoked salmon trout, thinly sliced
• 2 small crisp cucumbers, cut into thin strips
• 3/4 cup wasabi mayonnaise
• Pickled ginger, for serving
• For the sushi rice:
• 200 g sushi rice, rinsed
• 1 1/3 cups water
• 3 T Japanese rice vinegar
• 1 T sugar
• 1/2 t salt
• For the miso-tofu soup:
• 2 T miso paste
• 2 cups liquid vegetable stock, heated
• 100 g tofu, at room temperature, cut into cubes
• 4 spring onions, thinly sliced