This impressive-looking sushi dish is surprisingly easy to make. Note that you’ll need a bamboo mat to help you roll the sushi. Top tip: place a layer of plastic on the top surface of the mat to keep it clean.
Ingredients
- 2 cups Japanese sushi rice
- 6 tablespoons rice wine vinegar
- 6 sheets Nori ((also known as dried seaweed))
- 1 Avocado (peeled and sliced, with the seed removed)
- 1 Cucumber (peeled and sliced)
- 200 g smoked salmon (cut into long strips)
- 2 tablespoons wasabi paste
Instructions
- Soak the rice in water for 4 hours. Drain and cook in a rice cooker with 2 cups of water.
- Once the rice is cooked, add 6 tablespoons of rice wine vinegar. Then, spread the rice on a plate until it has completely cooled down
- Place 1 sheet of dried seaweed on your bamboo mat and add a thin layer of rice on top, pressing it down slightly. Leave an uncovered margin of around 2 centimetres at the top and bottom edges of the seaweed. Add a little wasabi to the rice. Then add the cucumber, smoked salmon and avocado.
- Lightly wet the top margin of the seaweed. Pick up the edge of the bamboo mat and use it to roll up the layers. (There are plenty of instructional videos on YouTube if you need them.) Once you have your roll, cut it into 8 equal portions and serve.