Ingredients:

  • 2 cups Japanese short grain rice
  • 2 ¼ cups filtered water
  • ¼ cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp sea salt
  • 4 sheets Nori
  • 6 oz Sashimi grade Salmon
  • 1 Persian cucumber
  • 1 ripe avocado
  • 4 oz imitation crab

Instructions:

  1. Rinse the 2 cups of rice in a bowl of cold water, swirling with your hand. Drain and repeat about 4 to 5 times until the water runs clear. Note: This prevents the rice from becoming a gummy, starchy block.
  2. Combine rice and 2 ¼ cups water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let sit, covered, for 10 minutes until all water is absorbed and grains are plump.
  3. Mix the rice vinegar, sugar, and salt until dissolved. Transfer warm rice to a large bowl and drizzle the mixture over it. Use a folding motion with a spatula until the rice looks glossy and smells fragrant. Use a fan to cool it to room temperature.
  4. Place a nori sheet on your bamboo mat, shiny side down. Wet your hands with water (tezu) to prevent sticking. Spread about 1 cup of rice over the nori, leaving a 1 inch border at the top until the rice is an even, thin layer.
  5. Lay the salmon strips, cucumber, avocado, and imitation crab across the center of the rice. Don't overstuff, or the roll won't close. Place the ingredients in a tight line until the center feels substantial but manageable.
  6. Lift the edge of the mat closest to you and fold it over the filling. Tuck the edge of the nori under the filling and continue rolling with firm pressure until you reach the bare nori border.
  7. Moisten your sharp knife with a damp cloth. Slice the roll in half, then into quarters, then eighths. Wipe the knife between every cut until you see clean, beautiful cross sections.