Ingredients:

  • 2 cups sushi rice (400g)
  • 2 1/2 cups water (590ml)
  • 1/3 cup rice vinegar (80ml)
  • 2 tablespoons sugar (25g)
  • 1 teaspoon salt (6g)
  • 8 oz fresh salmon (sashimi quality, 227g), skin removed, thinly sliced
  • 1 small cucumber, julienned
  • 1 avocado, sliced
  • 1/4 cup scallions (green onions), thinly sliced (optional)
  • 4 sheets nori (seaweed)
  • Soy sauce, for serving
  • Wasabi and pickled ginger, for garnish (optional)

Instructions:

  1. Rinse sushi rice under cold water until the water runs clear.
  2. Cook the rice in a rice cooker or pot with water according to package instructions.
  3. Mix rice vinegar, sugar, and salt in a bowl until dissolved; gently fold into cooked rice.
  4. Let rice cool to room temperature for about 30 minutes.
  5. Slice the salmon thinly.
  6. Julienne the cucumber and slice the avocado.
  7. Place a sheet of nori, shiny side down, on the sushi mat.
  8. Wet hands to prevent sticking, then take a handful of rice and spread evenly on the nori, leaving a 1-inch border at the top.
  9. Lay salmon, cucumber, and avocado horizontally across the center of the rice.
  10. Starting from the bottom, roll the sushi tightly using the mat, applying gentle pressure.
  11. Seal the edge with a few drops of water.
  12. Use a sharp knife to cut each roll into 6-8 pieces, wiping the knife with a damp cloth between slices.
  13. Serve with soy sauce, wasabi, and pickled ginger.