Classic Salmon & Avocado Sushi Roll Recipe (Maki)

Ingredients

• 2 cups sushi rice
• 2.5 cups water (for cooking rice)
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4 sheets nori (seaweed sheets)
• 200g sushi-grade salmon, thinly sliced into strips
• 1 large avocado, thinly sliced
• For serving:
• Soy sauce
• Wasabi
• Pickled ginger

Instructions

1. 1

   Prepare Sushi Rice: Rinse sushi rice thoroughly under cold running water until the water runs clear. Drain well. Cook the rice in a rice cooker with 2.5 cups of water according to its instructions, or in a saucepan: bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Let it rest, covered, for 10 minutes.

2. 2

   Season Sushi Rice: While the rice rests, prepare the sushi vinegar mixture: in a small saucepan, combine rice vinegar, sugar, and salt. Heat gently, stirring, until sugar and salt dissolve. Do not boil. Transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar mixture over the rice and gently fold it in with a rice paddle or wooden spoon, fanning the rice as you mix to cool it quickly.

3. 3

   Prepare Your Workspace: Place a bamboo sushi mat (makisu) on a clean, flat surface. Cover it with plastic wrap to prevent rice from sticking. Have a small bowl of water mixed with a little rice vinegar (tezu) nearby to moisten your hands, which helps prevent sticking.

4. 4

   Lay Nori & Rice: Place one sheet of nori, shiny side down, on the plastic-wrapped bamboo mat. Dip your hands in the tezu water, then take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge. Press gently to adhere the rice.

5. 5

   Add Fillings: Arrange strips of salmon and slices of avocado horizontally across the center of the rice, about 1/3 of the way up from the bottom edge.

6. 6

   Roll the Sushi: Using the bamboo mat, carefully lift the edge closest to you and roll it tightly over the fillings, pressing down gently to create a compact roll. Continue rolling, pressing gently after each turn, until the roll is complete. Use the bare strip of nori at the top to seal the roll by moistening it slightly with water.

7. 7

   Slice and Serve: With a very sharp, damp knife, slice each roll into 6-8 pieces. Clean the knife between cuts for clean slices. Arrange on a serving platter and serve immediately with soy sauce, wasabi, and pickled ginger. Enjoy your homemade Classic Salmon & Avocado Sushi Rolls!