Salmon Avocado Roll for 4 Servings

Instructions:

1. Rinse the rice. Place the 2 cups of sushi rice in a fine mesh strainer and run cold water over it, swirling with your fingers until the water runs completely clear. Note: This prevents the rice from becoming a gummy paste.
2. Cook the rice. Combine the rice and 2 cups of filtered water in a pot or rice cooker. Cook 20 minutes until the water is absorbed and the grains are tender.
3. Season the rice. While the rice is hot, fold in the rice vinegar, sugar, and salt gently using a wooden paddle or spatula. Note: Use a cutting motion rather than stirring to avoid smashing the grains.
4. Cool the rice. Spread the rice onto a flat tray or large bowl. Fan it lightly until it reaches room temperature and looks glossy.
5. Prep the fillings. Slice the 8 oz of salmon into long, thin strips and the avocado into 1 cm thick wedges.
6. Position the nori. Place one sheet of nori, shiny side down, on your plastic wrapped bamboo mat.
7. Spread the rice. Wet your hands with tezu (vinegar water) and spread a thin layer of rice over the nori, leaving 2 cm of bare nori at the top edge. The rice should look like a thin, even blanket.
8. Add the fillings. Lay the salmon strips and avocado wedges in a horizontal line across the center of the rice. Sprinkle with toasted sesame seeds.
9. Roll with tension. Using the mat, lift the edge closest to you and fold it over the filling. Press firmly until the roll is tight and cylindrical.
10. The professional cut. Use a very sharp, damp knife to slice the roll in half, then into quarters, and finally into eighths. The knife should slide through the nori without tearing.