Homemade Sushi Rolls

Simple cucumber, avocado, and smoked salmon sushi rolls.

Homemade Sushi Rolls:

Fresh, homemade sushi rolls filled with creamy avocado, crisp cucumber, and smoky salmon.

Ingredients

1- For the Sushi Rice:

• 1 cup sushi rice (short-grain rice)
• 1 ¼ cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

2- For the Rolls:

• 4 sheets nori (seaweed)
• ½ small cucumber, julienned
• 1 small avocado, sliced
• 100g (3.5 oz) smoked salmon, sliced
• 1 tablespoon sesame seeds (optional)

3- For Serving:

• Soy sauce
• Pickled ginger
• Wasabi

Instructions

1. Prepare the Sushi Rice:
   • Rinse sushi rice under cold water until water runs clear.
   • In a pot, combine rice and water, bring to a boil, then reduce to low heat, cover, and simmer for 12-15 minutes until cooked.
   • Remove from heat and let sit, covered, for 10 minutes.
   • In a small bowl, mix rice vinegar, sugar, and salt, then gently fold into the rice. Let it cool to room temperature.
2. Assemble the Sushi Rolls:
   • Place a sheet of nori shiny side down on a bamboo sushi mat (or parchment paper).
   • Wet your fingers and spread a thin layer of rice over the nori, leaving a 1-inch gap at the top.
   • Arrange cucumber, avocado, and smoked salmon in a line near the bottom edge.
3. Roll the Sushi:
   • Lift the edge of the bamboo mat and begin rolling tightly, applying gentle pressure.
   • Seal the edge with a bit of water to keep the roll closed.
4. Slice & Serve:
   • Using a sharp, wet knife, cut the roll into 6-8 pieces.
   • Sprinkle with sesame seeds (optional).
   • Serve with soy sauce, pickled ginger, and wasabi.

Tips for Perfect Rolls:

• Rice Consistency: Don’t over-pack the rice, spread it gently to keep the rolls neat and tight.
• Rolling Technique: Use a bamboo mat to help with even pressure, but if you don’t have one, parchment paper works too.
• Creative Fillings: Experiment with adding crab sticks, tuna, or even a slice of mango for extra flavor!

Enjoy your meal!