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Ingredients
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Sushi Rice
Salmon Filling
Vegetable Filling
Nori Wraps
Garnishes
Method
Cooking Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine rinsed sushi rice and water. Cook according to rice cooker instructions or bring to a boil, then cover and reduce heat to low for 20 minutes.
- 3
Season the Rice
Once cooked, transfer rice to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the rice. Allow it to cool to room temperature.
Preparing Salmon Filling
- 4
Prepare the Salmon
Cut the fresh salmon fillet into thin strips, about 1/2 inch wide. Marinate in soy sauce and wasabi paste for 10 minutes.
- 5
Toast Sesame Seeds
In a dry pan over medium heat, toast sesame seeds until golden brown, about 2-3 minutes, stirring frequently. Set aside.
Preparing Vegetables
- 6
Assembling the Sushi Rolls
- 7
Lay the Nori
Place a nori sheet shiny side down on a bamboo rolling mat.
- 8
Add Rice
Moisten your hands with water to prevent sticking. Grab a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 9
Layer the Fillings
In the center of the rice, place strips of salmon, cucumber, and avocado. Sprinkle with toasted sesame seeds.
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to shape it. Roll until reaching the border of the nori and wet it with water to seal.
- 11
Slice the Rolls
Using a sharp knife, slice the roll into 8 pieces, wiping the knife with a damp cloth between cuts.
Serving
- 12
Plate and Garnish
Place the sliced salmon rolls on a serving platter. Serve with pickled ginger and extra soy sauce on the side.
