Prep. time 10 mins

2 cups cooked vinegar rice (see Lemon Myrtle Sprinkle sushi recipe)
100g smoked salmon, sliced thinly and in strips
2 drops Gumleaf oil
200ml salad oil
6 sheets toasted nori

On a bamboo stick sushi mat, lay a piece of nori and spread enough rice to make a cm layer. Lay out a strip of smoked salmon. Mix the gumleaf and salad oils and brush a small amount over the smoked salmon. Using water for sealing the edges of the nori, roll into 2 to 3cm diameter rolls. Taste test a slice (cut with a sharp, wet knife) to check gumleaf after-taste and adjust amount of oil if necessary.