Publications
Makes: 24 pieces
Preparation time: 30 minutes (rice), plus 1 hour standing time and 10 minutes rolling time per roll
- 250ml sushi rice
- 325ml water
- 10ml salt
- 30ml rice wine vinegar
- 15ml sugar
- 4 nori sheets
- 80g salmon
- 1 avocado
1 Place the sushi rice in a colander or sieve and rinse it for a minute under cold, running water. Place the rice in a saucepan and add the water and salt. Cover with the lid, bring to the boil and then let it simmer on the lowest heat setting or until most of the water has been absorbed. Remove the saucepan from the heat, and leave to stand for about 5minutes with the lid on.
2 Mix the vinegar and sugar. Spread out the rice in a shallow dish and sprinkle the vinegar mixture over it. Stir through the rice with a wooden spoon until it reaches room temperature: this prevents lumps from forming. (It is important that the rice cools down as quickly as possible. It should also be sticky, but not lumpy.
3 Place a sheet of nori, shiny side facing downwards, on a bamboo rolling mat. Move the nori to the edge of the mat so that you can easily roll it away from you. Carefully spread the sushi rice over the nori but leave a1cm space at the edge furthest from you. Don’t press the rice completely ?at.
4 Place a layer of salmon in the middle of the rice and arrange the slices of avocado on top.
5 Use your thumbs to pick up the edge of the bamboo mat closest to you. Hold the ?lling in place with your index ?ngers while carefully rolling it up with the rolling mat. 6 Remove the sushi from the bamboo mat and carefully trim the ends before slicing the roll into neat pieces. Serve with wasabi and pickled ginger.
