Salmon and Avocado Maki Sushi

Glossy, seasoned rice that clings perfectly, surrounding a heart of melting salmon and crunchy cucumber. The nori sheet adds a briny note that snaps with every bite.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 752
• Protein: 23 g
• Carbs: 130 g
• Fat: 15 g

Ingredients

• 300 g White rice ( raw )
• 50 ml Rice vinegar ( for seasoning )
• 20 g White sugar ( granulated )
• 1 tsp Gray sea salt ( fine )
• 5 piece nori seaweed ( whole sheets )
• 200 g Oncorhynchus kisutch ( fresh, cut into sticks )
• 1 piece Persea americana Mill. ( sliced into strips )
• 0.5 piece Cucumber ( seeded and cut into thin sticks )
• 50 ml soy sauce ( for serving )
• 1 tsp wasabi optional ( paste )
• 20 g pickled ginger optional ( thinly sliced )
• 300 g Short-grain sushi rice ( rinsed Japanese short-grain rice )

Instructions

1. Washing the rice

   Place the rice in a bowl and wash thoroughly with cold water, rubbing the grains. Change the water until it runs perfectly clear. Drain and let rest for 30 minutes.

2. Cooking the rice

   Put rice and water in a pot. Cover tightly. Bring to a boil, then reduce heat to minimum for 12 minutes. Turn off heat and let steam for 10 minutes without opening.

3. Seasoning (Shari)

   Heat vinegar, sugar, and salt without boiling. Pour over warm rice in a wide bowl. Mix gently with a wooden spatula, slicing through the rice without mashing until it becomes glossy.

4. Preparing the filling

   Slice the salmon into uniform sticks. Peel the avocado and cucumber, then cut into thin strips of the same length.

5. Rolling the maki

   Place a nori sheet on the mat. Spread rice with damp fingers, leaving a 2 cm border at the top. Place fillings in the center. Roll firmly using the mat to tighten the cylinder.

6. Slicing

   Moisten the blade of a very sharp knife. Cut the roll in half, then each half into three or four equal pieces. The cut must be clean, without squashing the rice.

Chef's tips

• Dampen your hands with a mix of water and vinegar to prevent the rice from sticking to your fingers.
• Never mash the rice onto the nori; it should remain airy to melt in the mouth.
• Wipe your knife blade with a damp cloth between each cut to ensure clean edges.

Storage

Consume immediately. Rice hardens in the refrigerator and raw fish does not keep well.