Homemade sushi is easier than it looks — seasoned rice, buttery salmon and creamy avocado, rolled snugly in crisp nori. The trick is rice that is sticky enough to hold but never gummy, and a sharp, wet knife for clean slices. Serve with soy, pickled ginger and wasabi.
Ingredients
- 300g sushi rice
- 360ml water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 sheets nori
- 200g sushi-grade salmon, cut into strips
- 1 ripe avocado, sliced
- 1/2 cucumber, julienned
- Soy sauce, pickled ginger and wasabi, to serve
Method
- Cook the rice: rinse the rice until the water runs clear, then cook with the water. Leave to steam for 10 minutes.
- Season: fold the vinegar, sugar and salt into the hot rice. Fan it cool until it is just warm.
- Spread: lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over it, leaving a 2cm border at the top.
- Fill: lay salmon, avocado and cucumber across the centre of the rice.
- Roll: lift the mat and roll away from you, pressing firmly. Seal the border with a little water.
- Slice: cut into 8 pieces with a sharp, wet knife. Serve with soy sauce, ginger and wasabi.
Recipe Card — Salmon & Avocado Sushi Rolls
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Serves: 2
Category: Main Dishes · Seafood · Salads & Light
Cuisine: Japanese