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Ingredients
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Sushi Rice
Fillings
Other
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a bowl and rinse it under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
Add the rinsed rice and 2.5 cups of water to a rice cooker. Cook according to the rice cooker's instructions. If using a pot, bring to a boil, reduce to low heat, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in without mashing the rice. Allow it to cool to room temperature.
Prepare Fillings
- 4
Slice the Salmon
Using a sharp knife, slice the fresh salmon fillet into thin strips.
- 5
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice it into thin strips.
Assemble Maki
- 6
Lay Out the Nori
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori shiny side down on the mat.
- 7
Add Sushi Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
Add Fillings
Lay 2-3 strips of salmon and avocado along the center of the rice.
- 9
Roll the Maki
Lift the edge of the mat closest to you and start rolling it away from you, pressing gently to form a tight roll. Roll until the nori edge meets the rice, moisten the edge of the nori with a little water to seal it.
- 10
Slice the Roll
Using a sharp, wet knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 11
Serve
Arrange the maki on a plate and serve with soy sauce and wasabi on the side. Optionally, sprinkle sesame seeds over the top.
