Smoked Salmon and Avocado Sushi Maki Rolls
I really enjoy eating sushi, but good sushi in the UK is very expensive to buy. Affordable sushi is quite uninspiring so you may as well make it at home! I’ve attempted to make sushi in the past but have always managed to ruin the rice by overcooking it. This time I tried out a new recipe and the rice came out perfectly.
- 1 cup sushi rice
- 2 cold cups water
- 1 tbs sushi vinegar
- 60g smoked salmon
- half avocado, cut into chunky strips
- 1 tsp wabasi
- Nori seaweed sheets
- Extra wasabi and sushi soy sauce to serve
- Rinse the rice a couple of times until the water runs clear
- Place the rice and 2 cups of cold water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Transfer the rice into a large mixing bowl and add the sushi vinegar and stir thoroughly to combine and coat all the rice. Allow to cool to room temperature before using to make sushi maki rolls.
- Rolling the sushi maki rolls is quite difficult to explain in writing, so I’ve found this handy visual guide online to direct you to! 🙂
I used smoked salmon as sushi grade raw fish is difficult to come by in the north west of England. You can choose whatever filling you like and use as much wasabi in the rolls as you can stand. Serve with sushi soy sauce and extra wasabi.
Making your own sushi is a little fiddly and time consuming but well worth the effort. The rice should never be refrigerated as this causes it to harden immediately, so left over sushi rice should just be left in a covered bowl at room temperature.