Sushi Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 20 minutes or until water is absorbed. Remove from heat and let sit covered for an additional 10 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula. Allow the rice to cool to room temperature.

Prepare the Nori

Place a bamboo sushi mat on a clean surface and lay the nori sheet shiny side down.

Spread the Rice

With wet hands, take half of the sushi rice and spread it evenly over the nori sheet, leaving about 1 inch at the top edge to seal.

Add Fillings

Arrange the fresh salmon, julienned cucumber, and sliced avocado in a line across the center of the rice.

Roll the Sushi

Using the bamboo mat, carefully lift the edge closest to you and start rolling away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the exposed edge of the nori.

Seal the Roll

Moisten the edge of the nori with a little water to seal the sushi roll.

Cut the Sushi

Using a sharp knife, slice the roll into 2 pieces, wiping the knife with a damp cloth between cuts for clean edges.

Serve with Garnishes

Plate the sushi pieces and serve with soy sauce, wasabi, and pickled ginger on the side.