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Smoked Salmon and Avocado Sushi Rolls

Print Recipe
Servings: 6 rolls
Course: Main Course
Ingredients Method

Ingredients
  

Sushi Rice
  • 2 cups sushi rice
  • 2.5 cups water
  • ½ cup rice vinegar
  • 2 tbsp white sugar
  • 1 tsp sea salt
  • sesame seeds, optional
  • 6-8 nori (seaweed) sheets
  • 1 sushi rolling mat, can use parchment paper instead
  • plastic wrap to cover sushi mat
Additional fillings
  • 1 avocado
  • 1 cucumber,
  • 8 oz smoked salmon

Method
 

Sushi Rice
  1. Rinse rice well in cold water.
  2. Put rice and water in a saucepan and bring to a boil, then down to a simmer for about 15 minutes, or until rice is cooked and water is absorbed.
  3. Simmer vinegar, sugar, and salt in a separate saucepan until sugar and salt dissolves.
  4. Once rice is cooked, pour vinegar mixture over rice and mix until evenly combined.
  5. Let rice cool to room temperature, before making rolls
Prepare the cucumber
  1. Peel skin off cucumber and cut in half lengthwise.
  2. With a spoon, remove cucumber seeds.
  3. Cut cucumber in half width wise then cut into julienne slices.
Prepare the avocado
  1. Cut in have, and remove seed.
  2. Spoon out avocado onto a cutting board cut side down and cut into thin slices.
To form rolls...
  1. If using sushi mat, cover completely with plastic wrap.
  2. Prepare a small bowl of warm water.
  3. Lay seaweed sheet on mat, dip hands in water and start spreading about 2-3 spoonfuls of rice onto sheet. Wet hands as needed to prevent rice from sticking. Cover all but 1 inch strip from the bottom. Sprinkle with sesame seeds if using.
  4. Flip over seaweed and layer with fillings and roll up tightly using mat.
  5. Slice with a sharp knife into 8 pieces. Dip knife in water to help prevent sticking.
  6. Once all sliced, cover roll with mat and squeeze tightly to reform into even pieces.