Homemade sushi rolls with salmon and avocado
Maki rolls of sushi rice, salmon, avocado and cucumber, served with soy sauce, wasabi and pickled ginger. Fill them with whatever you like – prawns, cream cheese or cooked salmon are popular too – and shape some of the rice into nigiri if you fancy.
- 1 h 35Time
- 1 h 03Hands-on
- 4Portions
- ≈ 52 krper portion
- 770kcal per portion
Ingredients for 4 portions
- 5 dlSushi rice
- ≈ 6 dlWater
- 1 dlVinegar, rice vinegar
- 3 tbspSugar
- 1 ½ tspSalt
- 300 gSalmon fillet, frozen and thawed, sushi grade
- 2Avocados
- ½Cucumber
- 8Nori sheets
On the side
- 1 dlSoy sauce
- 2 tspWasabi paste
- 100 gPickled sushi ginger
Method
- Rinse the rice in a sieve under cold running water until the water runs almost clear. Leave to drain.
- Put the rice and the water in a saucepan, cover and bring to the boil.
- Simmer the rice over the lowest heat with the lid on for 12 minutes. Take the pan off the hob and leave the rice to steam, still covered, for another 10–15 minutes. Don't lift the lid.
- Stir the vinegar, sugar and salt together until dissolved, warming it briefly in a small pan if needed.
- Tip the rice into a wide bowl, pour over the vinegar mixture and fold it in gently with a spatula so the grains don't get mashed.
- Leave the rice to cool to room temperature under a damp tea towel, about 20 minutes.
- Cut the salmon into finger-thick strips and slice the avocados. Scoop the seeds out of the cucumber and cut it into thin sticks.
- Lay a nori sheet shiny side down on a bamboo mat. With wet hands, spread a thin layer of rice over it, leaving 2 cm bare along the far edge. Lay salmon and avocado or cucumber in a line near you and roll up tightly using the mat. Moisten the bare edge with water to seal. Make 8 rolls.
- Cut each roll into 8 pieces with a sharp knife, dipping it in water between cuts. Serve with soy sauce, wasabi and pickled ginger.
The cost is estimated from Swedish grocery prices.
