Description
A very basic and easy way to make sushi rolls.
Ingredients
- 2 cups Japanese sushi rice
- 6 tablespoons rice wine vinegar
- 6 sheets nori (dry seaweed)
- 1 avocado – peeled, pitted and sliced
- 1 cucumber, peeled and sliced
- 8 ounces smoked salmon, cut into long strips
- 2 tablespoons wasabi paste
Instructions
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
- Immediately after rice is cooked
- mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat
- press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber
- avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Prep Time: 30 mins
Total Time: 5 hrs
Servings: 6