Salmon and avocado maki rolls

Instructions

1. 1

   Rinse the sushi rice in a fine-mesh sieve under cold running water, stirring with your hand, until the water runs almost clear. This removes excess starch and stops the rice going gluey.

2. 2

   Put the rinsed rice in a saucepan, add 360 ml cold water, cover and leave to soak for 30 minutes. Soaking helps even cooking and a glossy grain.

3. 3

   Place the pan on the hob over high heat and bring to a gentle boil, then immediately reduce to the lowest heat, cover and simmer for 12 minutes without lifting the lid.

4. 4

   Remove the pan from the heat and leave, still covered, for 10 minutes to steam and settle.

5. 5

   While the rice rests, warm the rice vinegar, caster sugar and salt in a small pan over a low heat, stirring until the sugar and salt dissolve. Do not boil — just warm enough to dissolve.

6. 6

   Transfer the hot rice to a large non-metallic bowl. Sprinkle the vinegar mixture evenly over the rice and fold through with a wooden rice paddle or spatula using cutting-and-fanning motions until the rice is glossy and just above room temperature.

7. 7

   Trim and slice the sushi-grade salmon into long even strips about 1–1.5 cm thick. Halve the avocados, remove the stones, slice into similar-length strips. Cut the cucumber into long thin batons.

8. 8

   Lay a nori sheet shiny-side down on a bamboo sushi mat. With wet hands, spread a thin even layer of rice over the nori leaving a 2 cm strip at the far edge free. Sprinkle a few toasted sesame seeds over the rice. Lay a line of salmon, avocado and cucumber about 3 cm from the near edge.

9. 9

   Use the bamboo mat to roll the nori tightly from the near edge, pressing gently to seal. Moisten the bare nori strip with a little water to glue shut. Repeat to make 6 rolls.

10. 10

    Using a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 6–8 pieces. Arrange on a board and serve with soy sauce, pickled ginger and a small dab of wasabi; scatter extra toasted sesame seeds over the top.

Tips

• Buy 'sushi-grade' salmon from a reputable fishmonger and ask when it was frozen if you have concerns about raw fish safety.
• Keep a small bowl of water beside you while spreading rice and cutting rolls — wet hands and a wet knife stop rice sticking.
• If you don't have a bamboo mat, roll using a piece of cling film over a flat board to help shape the roll, but a mat gives best results.
• Make the rice up to two hours ahead and keep covered with a damp tea towel at room temperature; refrigerating ruins texture.
• Leftover rolls are best eaten within 24 hours stored in an airtight container in the fridge — they lose crispness but remain tasty.

Substitutions

• sushi-grade salmon → smoked salmon, same quantity

  Stays close

• avocado → ripe mango, same quantity

  Noticeably different

• soy sauce → tamari (gluten-free) 1:1

  Stays close

• sushi rice → short-grain brown rice, cooked and seasoned (same weight cooked),

  Noticeably different

Nutrition

Per serving · estimated

363

Calories

16 g

Protein

43 g

Carbs

14 g

Fat

3 g

Fibre

2 g

Sugar

900 mg

Sodium

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