- 250ml Sushi Rice
- 325ml Water
- 10ml Salt
- 30ml Vinegar
- 15ml Sugar
- 4 Nori Sheet
- 80g Salmon
- 1 Avocadosliced
It is popular Japanese dish. You should try!
Before Rinse the sushi rice in colander under cold, running water for a minute. Place the rice in a saucepan and add the water and salt. Cover with the lid, bring to the boil and simmer on the lowest heat setting for 15 minutes or until most of the water has been absorbed. Remove the saucepan from the heat, and leave to stand for about 5 minutes with the lid on.
Mix the vinegar and sugar. Spread out the rice in a shallow dish and sprinkle the vinegar mixture over it. Stir through the rice with a wooden spoon until it reaches room temperature; this prevents lumps from forming. (It is important that the rice cools down as quickly as possible) The rice should be sticky, not lumpy.
Place a sheet of nori, shiny side down, on a bamboo rolling mat. Move the nori to the edge of the mat so you can easily roll it away from you. Carefully spread the sushi rice over the nori but leave a 1 cm space at the edge furthest from you. Don't press the rice completely flat- this will negatively affect the texture of the sushi.
Place a layer of salmon in the middle of the rice with the avocado slices on top.
Use your thumbs to pick up the edge of the mat closest to you. Hold the filling in place with your index fingers while carefully rolling it up.
To serve; remove the sushi from the mat and carefully trim the ends before slicing the roll into neat pieces. Serve with wasabi and pickled ginger.