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Ingredients
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Rice
Filling
Condiments
Method
Prepare the Rice
- 1
Rinse the Rice
Place sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to your rice cooker instructions or bring to a boil, then cover and simmer for 20 minutes until water is absorbed.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice while fanning it to cool.
Prepare the Fillings
- 4
Slice the Fillings
Thinly slice the fresh salmon fillet, cucumber, and avocado into long strips. Ensure they are uniform for easy rolling.
Roll the Sushi
- 5
Prepare the Rolling Station
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on it, shiny side down.
- 6
Spread the Rice
Wet your hands to prevent sticking and take about a handful of sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top.
- 7
- 8
Roll the Sushi
Using the bamboo mat, lift the edge closest to you and begin to roll the sushi tightly away from you. Apply gentle pressure to maintain shape, and roll until the nori edge seals.
- 9
Slice the Roll
Use a sharp knife to slice the roll into 6-8 pieces, wiping the knife with a damp cloth between slices for clean cuts.
Serve the Sushi
- 10
Arrange and Serve
Place the sliced sushi rolls on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
