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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 1 avocado, pitted, peeled, and sliced thinly
- 1 tablespoon seasoned rice vinegar or lemon juice
- 4 sheets nori
- About 3 cups cooked and cooled Sushi Rice (recipe link in intro)
- 8 ounces sashimi-grade salmon, cut into 1/2-inch strips
- Pickled ginger
- Wasabi
- Soy sauce
Method
- Sprinkle the avocado with vinegar to prevent browning while you work.
- Place a bamboo sushi mat on a flat work surface with the slats running horizontally.
- Lay a piece of plastic wrap over the bamboo mat.
- Place a sheet of nori on the plastic wrap, shiny side down.
- With wet hands, spread about 3/4 cup of the rice over the surface of the nori, leaving about a 1/2-inch uncovered on the furthest edge.
- Press and spread the rice down firmly but gently, wetting your hands again if needed to prevent sticking.
- Set the salmon pieces end-to-end across the center of the rice.
- Top the salmon with a few slices of avocado (its okay if they overlap a bit).
- Begin rolling the edge of the bamboo closest to you over the salmon line, using the mat to press down on the sushi roll firmly but gently.
- When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so its sealed.
- The nori should stick to itself when the roll is complete.
- Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work on the remaining rolls.
- Repeat until all of the rice has been used.
- Cut each roll in half, and then half again, and then half again, so each roll is cut into 8 even pieces.
- Serve with pickled ginger, wasabi, and soy sauce.
