Salmon Sushi Rolls

Cook it step by step

1. 1

   Rinse the sushi rice in several changes of cold water until the water is nearly clear, drain for 20 minutes, then cook with the measured water according to the packet or rice-cooker instructions.

2. 2

   Warm the rice vinegar with sugar and salt just until dissolved. Spread the hot rice in a wide non-metal bowl, fold in the seasoning with a cutting motion and fan until glossy and just warm.

3. 3

   Keep the rice covered with a damp cloth. Cut the cucumber, avocado and sashimi-grade salmon into even strips using a clean, very sharp knife; keep the salmon below 5°C until assembly.

4. 4

   Place a nori sheet shiny-side down on a bamboo mat. With damp hands, spread a thin, even layer of rice over the nori, leaving a 2 cm strip bare at the far edge.

5. 5

   Lay salmon, cucumber and avocado across the lower third. Lift the mat over the filling, tuck firmly without crushing the rice and continue rolling; moisten the bare edge to seal.

6. 6

   Rest seam-side down for 1 minute. Wipe and dampen the knife between cuts, then slice each roll into 6–8 pieces with a gentle sawing motion.

7. 7

   Serve immediately with soy and pickled ginger. Because the fish is raw, do not leave the rolls at room temperature for more than 1 hour and do not rely on freezing or vinegar to make unsuitable fish safe.