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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 20 minutes or until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoons of salt until dissolved. Once the rice is cooked, transfer it to a bowl and gently fold in the vinegar mixture. Allow it to cool.
Prepare the Fillings
- 4
Slice the Salmon
Cut the fresh salmon fillet into thin strips, approximately 1/2 inch wide.
- 5
Prepare the Cucumber
Peel the cucumber if desired, then slice it into thin strips or matchsticks.
- 6
Cut the Avocado
Halve the avocado, remove the pit, and slice the flesh into thin strips.
Rolling the Sushi
- 7
Prepare the Rolling Area
Place a bamboo sushi mat on a clean surface. Put a sheet of nori on the mat, shiny side down.
- 8
Add the Rice
Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge clear.
- 9
- 10
Roll the Sushi
Using the bamboo mat, start rolling the sushi tightly from the bottom, tucking in the filling as you go. Roll all the way to the edge of the nori.
- 11
Seal the Roll
Moisten the edge of the nori with a little water to seal the roll. Use the mat to shape and tighten the roll if necessary.
- 12
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean slices.
Serving Suggestions
- 13
Plate the Sushi
Arrange the sliced sushi rolls on a plate.
- 14
Add Condiments
Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.