Homemade salmon sushi rolls

Ingredients

• 200 gSushi rice
• 25 mlRice vinegar
• 10 gSugar (2 tsp)
• 12 gNori sheets (4 piece)
• 150 gSushi-grade salmon
• 70 gAvocado (½ piece)
• 80 gCucumber
• 10 gSesame seeds (2 tsp)
• 20 gSoy sauce
• salt, wasabi and pickled ginger to taste

How to make it

1. Wash the rice until the water stays clear, let it swell for 30 minutes, then cook it covered with 250 ml of water for 12 minutes and let it stand for 10.
2. Warm the vinegar, sugar and a pinch of salt until the sugar dissolves, fold it through the hot rice and let it cool to just warm.
3. Cut the salmon, avocado and cucumber into finger-thick strips.
4. Lay a nori sheet rough side up on the bamboo mat, spread the rice thinly with wet hands, leaving two centimetres clear at the top.
5. Lay the filling in a line across the lower third, roll it up tightly with the mat, wet the free edge and press it down.
6. Cut into eight pieces with a wet, sharp knife, sesame over the top.
7. Serve with soy sauce, wasabi and pickled ginger.

One tip

Only buy raw fish from a counter that sells it as sushi grade. If in doubt, use smoked salmon or fried prawns.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.