Salmon and Avocado Maki Sushi

Ingredients

For 4 portions

• 🍚 400g rice (dry)
• 🥤 500ml tap water
• 🥣 5 Tbsp rice vinegar
• 🍚 2 Tbsp sugar
• 🧂 1 Tsp salt
• 🪸 6 sheets dried seaweed
• 🐟 300g salmon (raw, fillet)
• 🥑 1 large avocado
• 🥒 150g cucumber
• 🥣 60ml soy sauce
• 🎋 1 Tsp wasabi
• 🪴 40g pickled ginger

Method

1. Rinse the short-grain sushi rice in cold water until it runs almost clear, then drain for 15 minutes. Put in a pan with the measured water, cover and bring to the boil. Turn the heat to the lowest setting and cook for 12 minutes without lifting the lid. Take off the heat and leave covered for 10 minutes.
2. Warm the rice vinegar, sugar and salt until dissolved. Tip the rice into a wide bowl and gently fold in the vinegar, fanning the rice as you go. Cover with a damp cloth and leave until just warm.
3. Use sushi-grade salmon that has been frozen first, as it is eaten raw. Cut it, the avocado and the cucumber into long strips about 1 cm thick.
4. Put a sheet of seaweed, shiny side down, on a bamboo mat. With wet hands, spread over a sixth of the rice, leaving 2 cm clear at the far edge.
5. Lay a line of salmon, avocado and cucumber across the rice near you. Roll up firmly with the mat, sealing the far edge with a little water. Repeat with the rest.
6. Cut each roll into 6 with a sharp, wet knife, wiping it between cuts.
7. Serve with the soy sauce, wasabi and pickled ginger.