Salmon Sushi Rolls

Ingredients

• •1 cup sushi rice
• •1 1/4 cups water
• •2 tbsp rice vinegar
• •1 tbsp sugar
• •1/2 tsp salt
• •4 sheets nori (seaweed)
• •8 oz fresh salmon, sushi-grade, thinly sliced
• •1 avocado, thinly sliced
• •Soy sauce, for serving
• •Pickled ginger and wasabi, for serving (optional)

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.

3. 3

   Once cooked, remove from heat and let the rice sit covered for another 10 minutes. Fluff the rice with a fork.

4. 4

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently mix with a spatula. Allow the rice to cool to room temperature.

5. 5

   Place a bamboo sushi mat on a clean surface and lay one sheet of nori on top, shiny side down.

6. 6

   With wet hands, spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge without rice.

7. 7

   In a line across the center of the rice, place a few slices of salmon and avocado.

8. 8

   Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to form a tight cylinder.

9. 9

   Seal the edge of the nori with a little water to hold it closed. Repeat the process with the remaining ingredients.

10. 10

    Slice each roll into bite-sized pieces with a sharp knife and serve with soy sauce, pickled ginger, and wasabi.