Ingredients
2 salmon fillets (about 200g each)
1 avocado
1 cucumber
4 sheets of nori (seaweed)
3 cups sushi rice
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt
Soy sauce (for dipping)
Wasabi (to taste)
Pickled ginger (optional)
Directions
1. Cook 3 cups of sushi rice according to package instructions. Once cooked, let it cool slightly.
2. In a small bowl, mix 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt until the sugar and salt have dissolved.
3. Gently fold the vinegar mixture into the cooked rice, making sure to distribute it evenly. Allow the rice to cool to room temperature.
4. Thinly slice the avocado and cucumber into matchstick-sized pieces. Set aside.
5. Slice the salmon fillets into thin strips suitable for rolling.
6. Place a sheet of nori, shiny side down, on a bamboo sushi mat.
7. Wet your hands with water and take a handful of the cooled sushi rice. Spread it evenly across the nori, leaving a 1-inch border at the top edge.
8. Arrange a few strips of salmon, avocado, and cucumber horizontally across the center of the rice.
9. Using the bamboo mat, carefully roll the nori over the fillings. Press firmly to form a tight roll. Continue rolling until the seam seals.
10. Repeat steps 6-9 for the remaining ingredients.
11. Using a sharp knife, slice each roll into 6-8 pieces.
12. Serve the salmon rolls with soy sauce, wasabi, and pickled ginger on the side for dipping.