Name: Sushi Rolls
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 300 g sushi rice; 60 ml rice vinegar; 2 tbsp sugar; 1 tsp salt; 6 sheets nori sheets; 200 g sushi-grade salmon; 1 medium cucumber; 2 ripe avocado; 60 ml soy sauce; 50 g pickled ginger; 2 tbsp sesame seeds

Ingredients

Servings

300g sushi_rice
60ml rice_vinegar
2tbsp sugar
1tsp salt
6sheets nori
200g salmon_fillet, cut into strips
1medium cucumber, julienned
2ripe avocado, sliced
60ml soy_sauce, for serving
50g ginger, for serving
2tbsp sesame_seed, optional garnish

Equipment Needed

sushi_mat
rice_cooker

Instructions

1
Rinse sushi rice under cold water until water runs clear. Cook according to package directions or in a rice cooker.
2
While rice is hot, combine rice vinegar, sugar, and salt. Heat briefly to dissolve sugar. Gently fold into rice using a cutting motion. Fan the rice to cool it while mixing.
3
Place a nori sheet shiny-side down on a bamboo rolling mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
4
Arrange salmon strips, cucumber, and avocado slices in a line across the center of the rice.
5
Using the mat, roll the sushi away from you, applying gentle pressure to create a tight cylinder. Wet the bare nori edge to seal.
6
With a sharp, wet knife, cut each roll into 6-8 pieces using a single sawing motion. Clean the knife between cuts.
7
Arrange on a plate and sprinkle with sesame seeds if desired. Serve with soy sauce, pickled ginger, and wasabi.

Tips

Keep a bowl of water mixed with rice vinegar nearby to keep your hands wet when handling rice - this prevents sticking.
Use a very sharp knife and wet it before each cut for clean slices. A dull knife will crush your rolls.
Only use sushi-grade fish from a reputable fishmonger. The fish should smell fresh like the ocean, not fishy.
Don't overfill your rolls - less is more. Too many fillings make rolling difficult.