2 cups short grain sushi rice
2 1/4 cups water
1/2 cup rice vinegar
1/3 cup sugar
1 teaspoon salt
1 package nori
1 package smoked salmon
1 avocado
1 English cucumber
Place rice and water in a rice cooker or pressure cooker and cook. Meanwhile, bring vinegar, sugar, and salt to a boil stirring, until sugar is dissolved. Remove from heat and let cool.
Spread rice in a 9 by 13 pan and sprinkle with half the vinegar mixture. Fold the vinegar gently into the rice with a spatula, while fanning the rice with a paper fan. You are looking for the grains to be separate, but tacky, and cool to the touch.
Cut your salmon, avocado, and cucumber into thin strips.
Lay out 1 sheet of nori, shiny side down, on a sushi rolling mat. Add 1 cup of rice. Dip your fingers into the leftover vinegar mixture, and pat the rice into an even layer, leaving a half inch border ar the top and the bottom. Add a thin layer of the salmon, avocado, and cucumber. Use the mat to roll it very tightly.
Let the roll sit for 2 to 3 minutes to soften and seal the nori, then use a very sharp, damp knife to cut the roll into 6 pieces.
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