Ingredients:

  • 400g short-grain Japanese rice
  • 530ml filtered water
  • 0.25 cup unseasoned rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp sea salt
  • 8 oz sashimi-grade salmon
  • 1 large ripe avocado
  • 0.5 English cucumber
  • 4 sheets toasted nori
  • 1 tbsp toasted sesame seeds
  • 2 tbsp soy sauce
  • 1 tsp wasabi paste
  • 1 tbsp pickled ginger

Instructions:

  1. Rinse the rice vigorously in a bowl, changing the water at least five times until it runs crystal clear to remove excess surface starch.
  2. Cook the rinsed rice with the filtered water in a rice cooker or heavy-bottomed pot. Once the cycle finishes, let the rice steam undisturbed for 10 minutes.
  3. In a small bowl, dissolve the sugar and salt into the rice vinegar. Transfer the hot rice to a non-metal bowl (Hangiri) and fold in the vinegar mixture using a slicing motion.
  4. While folding the rice, use a hand fan to cool the grains rapidly. This creates a glossy shine and prevents the rice from becoming gummy.
  5. Slice the salmon into 0.5-inch thick batons, slice the avocado into thin wedges, and julienne the English cucumber.
  6. Place a sheet of nori rough-side up on a plastic-wrapped bamboo mat. Spread approximately 1 cup of rice evenly over the nori, leaving a 1-inch border at the top.
  7. Lay the salmon, avocado, and cucumber across the center of the rice. Roll the mat forward tightly, applying even pressure to shape the roll.
  8. Using a very sharp knife moistened with vinegar water, slice the roll into 8 equal pieces. Garnish with sesame seeds and serve with soy sauce, wasabi, and ginger.