Salmon and Avocado Maki Sushi
Ingredients
- 300 gWhite rice (raw)
- 50 mlRice vinegar (for seasoning)
- 20 gWhite sugar (granulated)
- 1 tspGray sea salt (fine)
- 5 pcnori seaweed (whole sheets)
- 200 gOncorhynchus kisutch (fresh, cut into sticks)
- 1 pcPersea americana Mill. (sliced into strips)
- 0.5 pcCucumber (seeded and cut into thin sticks)
- 50 mlsoy sauce (for serving)
- 1 tspwasabi (paste)
- 20 gpickled ginger (thinly sliced)
- 300 gShort-grain sushi rice (rinsed Japanese short-grain rice)
Method
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.
- 1
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
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
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
Slice the salmon into uniform sticks. Peel the avocado and cucumber, then cut into thin strips of the same length.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Rice hardens in the refrigerator and raw fish does not keep well.
