A Oniw Recipe

Rinse the Rice

Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch.

Cook the Rice

In a rice cooker, combine the rinsed rice with 2 cups of water. Cook according to the rice cooker's instructions. Once done, let it sit for 10 minutes.

Make Vinegar Mixture

In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently over low heat until the sugar dissolves. Do not let it boil.

Season the Rice

Transfer the cooked rice to a large bowl, and gently fold in the vinegar mixture using a spatula. Allow the rice to cool to room temperature.

Slice the Salmon

Thinly slice the fresh salmon into strips, approximately 1/4 inch thick.

Cut the Vegetables

Julienne the cucumber and avocado into thin strips.

Lay Out the Nori

Place a nori sheet shiny side down on a bamboo sushi mat.

Add Rice

Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch on the top edge.

Add Fillings

Arrange a few strips of salmon, cucumber, and avocado horizontally across the rice.

Roll the Sushi

Lift the edge of the mat closest to you and begin to roll it away from you, pressing gently but firmly. Roll until you reach the bare edge of the nori. Use a little water to seal the edge.

Slice the Roll

Using a sharp knife, slice the roll into 6 to 8 pieces, wiping the knife with a damp cloth between cuts to keep it clean.

Plate the Sushi

Arrange the sushi pieces on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.