Homemade Sushi Maki Rolls

Name: Homemade Sushi Maki Rolls
Total time: 1 h
Ingredients: Rice: 2 cups short-grain rice (sushi or Egyptian rice); Water: 2.5 cups; Vinegar: 4 tbsp rice vinegar or white vinegar; Sugar: 2 tbsp; Salt: 1 tsp; Nori sheets: 4 sheets; Fish: 200 g fresh or smoked salmon, sliced; Cucumber: 1, cut into thin sticks; Avocado: 1, sliced; Soy sauce: to serve

Salmon, cucumber and avocado sushi rolls with seasoned sushi rice, made at home without special tools.

⏱Time1 hr
📊DifficultyMedium
👥Serves4 people
🔥Per serving300 kcal

🍝 Western

Ingredients for 4 people

Rice2 cups short-grain rice (sushi or Egyptian rice)
Water2.5 cups
Vinegar4 tbsp rice vinegar or white vinegar
Sugar2 tbsp
Salt1 tsp
Nori sheets4 sheets
Fish200 g fresh or smoked salmon, sliced
Cucumber1, cut into thin sticks
Avocado1, sliced
Soy sauceto serve

Optional extras

Cream cheesefor the filling, sliced
Sesame seedsto garnish
Gingerpickled, to serve

Nutrition per serving

Calories: 300
Protein: 14 g
Carbs: 48 g
Fat: 6 g

Approximate values; they vary with the exact ingredients you use.

Method

Rinse the rice 4–5 times until the water runs clear, then cook it with the water over low heat, covered, for 15 minutes, and leave it 10 minutes without lifting the lid.
🤫 The cook's secret
Rinsing removes excess starch, so the rice is sticky enough to hold without turning mushy.
Dissolve the vinegar with the sugar and salt, pour it over the hot rice and fold it in with cutting motions, then let it cool to room temperature.
Lay a nori sheet on a bamboo mat or cling film, shiny side down.
Wet your hands and spread a thin layer of rice over the sheet, leaving 2 cm bare at the top.
Lay the salmon, cucumber and avocado in a line along the edge nearest you.
Roll the sheet up tightly, pressing with the mat, and wet the bare edge with water to seal.
Cut each roll into 8 pieces with a sharp wet knife and serve with soy sauce.