A man in a Hovis apron holds a plate with a sandwich filled with mashed avocado, salmon, and coleslaw.

Wynne’s Sushi Dinner Sandwich Recipe

To celebrate the nation’s love for sandwiches, Hovis® and Celebrity MasterChef winner Wynne Evans introduce a sushi-inspired dinner sandwich featuring seared salmon, pickled ginger coleslaw, and wasabi avocado on soft white bread.

Hovis Soft White Thick Sliced bread with a subtle shadow under it. The packaging features a green Union Jack pattern and a yellow label reading 'Soft to the Last Slice.'

Made with Hovis® Soft White Thick Sliced

Preparation time: 20 mins

Cook time: 5 mins

Serves 1

Ingredients

2 Slices of Hovis® Soft White Thick Sliced
2 Seared salmon slices
Sprinkle black pepper
Squeeze of fresh lemon juice
2 Tablespoonfuls of wasabi avocado:
- 1 Smashed avocado
- 1 Teaspoon of wasabi paste
2 Spoonfuls of red cabbage and pickled ginger coleslaw:
- 60g Grated red cabbage
- 60g Pickled ginger
- 60g Grated onion
- 60g Grated carrot
- 1 Celery stick
- 60g 0% Greek yoghurt

Tip

You can swap salmon for tuna, smoked mackerel or chicken.

Method

In a small bowl, mash the ripe avocado with a fork until smooth. Add the Wasabi paste, starting with a small amount, then add more to your desired level of spiciness. Mix well and set aside.

Someone is smashing avocado with a fork.

In a medium bowl, use a fork to carefully combine your grated red cabbage, onion, carrot and celery stick with a tablespoon of pickled ginger and a tablespoon of 0% greek yoghurt and mix well. Season with a squeeze of fresh lemon and black pepper to your taste then set aside.

A bowl filled with shredded carrots, red cabbage, and chopped parsley.

For this recipe we are using 1cm (qtr inch) slices of salmon, with enough slices to cover two slices of the bread. To prepare your salmon, pat salmon slices with a dry paper towel to remove excess moisture from the surface, this will ensure a better sear. Season both sides of the salmon to your taste.

A hand holds a piece of raw salmon on a chopping board while the other hand uses a sharp knife to slice it into thinner pieces.

Preheat your pan over a medium-high heat and add a small amount of oil or butter to the pan and allow it to heat up until it shimmers or melts, but doesn’t burn or smoke. Once the pan is hot, carefully place the salmon in the pan away from you and let the salmon cook for 2-3 minutes. The salmon should have a nicely seared exterior and a tender interior.

A gloved hand holds tongs to sear two pieces of salmon.

Take two slices of Hovis® Soft White. Then spread a spoonful of the Wasabi Avocado mixture onto each slice. Place one seared salmon slice on top of the first avocado-covered slice, then spoon your Red Cabbage and Pickled Ginger Coleslaw over the top. Carefully place another seared salmon slice on top before adding your second slice of Hovis® Soft White.