Prep Time: 30 minutes
Additional Time: 4 hours 30 minutes
Total Time: 5 hours
2 cups Japanese sushi rice
6 tbsp. rice wine vinegar
Six sheets of nori (dry seaweed)
2 tbsp. wasabi paste
Eight oz. smoked salmon, cut into long strips
One cucumber peeled and sliced
One avocado – peeled, pitted and sliced
Give the rice a four-hour soak. Cook rice in a rice cooker with two cups of water after draining. The rice must be barely dry because vinegar will be added later.
When the rice is thoroughly cooked, stir in the wine vinegar. Spread the rice out on a plate to cool thoroughly.
One sheet of seaweed should be placed on a bamboo mat. A thin coating of chilled rice should then be pressed onto the seaweed, leaving at least a 1/2-inch border uncovered. This will make sealing later on more straightforward. Place some wasabi on the rice and lay the smoked salmon, cucumber, and avocado on top, keeping them about an inch from the seaweed’s bottom edge.
Roll the seaweed tightly from the bottom to the top edge using the bamboo mat after lightly wetting the leading edge. To serve, divide the salmon roll into eight equal pieces. Repeat for more rolls.