Ingredients:

  • 1 cup sushi rice
  • 1.25 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 sheets of nori (seaweed)
  • 8 ounces fresh salmon, thinly sliced (sashimi grade)
  • ½ cucumber, julienned
  • ½ avocado, sliced
  • Soy sauce for dipping
  • - Pickled ginger
  • - Wasabi

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
  2. Combine rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for about 15 minutes, or until all water is absorbed.
  3. Remove from heat and let it sit covered for an additional 10 minutes.
  4. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm cooked rice using a wooden spatula or paddle to avoid mashing it.
  5. Place a bamboo sushi mat on your countertop covered with plastic wrap to prevent sticking.
  6. Lay one sheet of nori shiny side down on top of the bamboo mat.
  7. Wet your hands with water (this prevents sticking) and take about half a cup of prepared sushi rice; spread it evenly over two-thirds of the nori sheet while leaving about an inch at the top edge free from rice.
  8. Arrange several slices of salmon horizontally along with cucumber sticks and avocado slices across the center of your rolled-out rice.
  9. Start rolling from the bottom edge (the edge closest to you), lifting gently but firmly while tucking ingredients inside as you roll away from yourself towards that naked edge at the top.
  10. Use gentle pressure as you roll; squeeze lightly when finished to shape it into a tight cylinder.
  11. Using a sharp knife dipped in water (this helps prevent sticking), slice each roll into bite-sized pieces—about eight per roll.
  12. nutrition