Makimono Recipe

Rinse the Rice

Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.

Cook the Rice

In a rice cooker, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in. Allow it to cool to room temperature.

Slice Salmon

Cut the fresh salmon into thin strips, about 1 inch wide.

Prepare Cucumber

Slice the cucumber into thin strips, removing the seeds if desired.

Prepare Avocado

Cut the avocado in half, remove the pit, and slice the flesh into thin strips.

Cream Cheese Preparation

Soften the cream cheese slightly at room temperature to make it easier to spread.

Prepare Nori

Lay a sheet of nori on a bamboo sushi mat, shiny side down.

Spread Rice

With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.

Add Fillings

On top of the rice, place a line of salmon, cucumber, avocado, and a spread of cream cheese.

Roll the Sushi

Using the bamboo mat, carefully roll the sushi away from you, pressing lightly to shape it. Roll until the edge of the nori seals the roll.

Slice the Roll

Using a sharp knife, slice the roll into 6-8 pieces. Wet the knife between cuts to prevent sticking.

Prepare Garnishes

Serve the sliced makimono with soy sauce, wasabi, and pickled ginger on the side for dipping.