Boil the rice following the packet instructions. Add only a little bit of salt (This is not necessary as soy sauce is salty enough I usually omit this step).
Meanwhile wash, peel and cut the carrots into very thin slices. Wash the avocado. Cut in half and remove the pit. Slice it. Slice the salmon into thin strips. Slice the cucumber into thin slices (optional).
When the rice is ready (all the water should be absorbed by now), add rice vinegar (only a teaspoon or so), mix well and let it cool down.
Wrap your bamboo mat in a cling film. Place one nori sheet on the mat so that the rough side is facing you. Spread the rice over it covering evenly about ? of the sheet (the rice free end should be further from you). At this point you can also sprinkle some black sesame seeds over the rice, if using.
Place a thin row of avocado, carrot, cucumber (if using) and salmon slices across the middle of the rice.
Lift the mat and roll it away from you (like if you were rolling a carpet). Make sure you cover the ingredients with the nori sheet the first time. Now gently squeeze the roll using your hands, lift the mat and push & roll the sheet away from you. Gently squeeze alongside the roll, making sure it holds its shape and repeat roll and push until you get to the end. At last wet the rice-free nori sheet and roll for the last time.
Remove the mat, trim the edges and cut into equally thick pieces (you should get 6-8 sushi pieces out of one roll).
Serve with soy sauce and wasabi paste!
http://www.happyfoodstube.com/homemade-sushi
Rice Vinegar | |
Nori Sheets | 6 |
Small Cucumber | 1 |
Carrot | 1 |
Ripe Avocado | 1 |
Smoked Salmon | 150g |
Sushi Rice | 400g |
Crispy Fried Onion Flakes | |
Sesame Seeds | |
Soy Sauce | |
Wasabi Paste |
Given the chance the adventurous foodie in us all would jump at preparing meals from an international cuisine. Whether for a personal challenge or an attempt to recreate meals from holidays, it�s neve... keep reading