Ingredients
1 cup sushi rice
2 tbsp rice vinegar
1/2 tsp sugar
1/4 tsp salt
4 sheets nori
4 oz fresh salmon, sashimi-grade
1 avocado, sliced
1 cucumber, julienned
2 tbsp cream cheese (optional)
Soy sauce, pickled ginger, and wasabi for serving
Instructions
Rinse and cook the sushi rice. Season with rice vinegar, sugar, and salt. Let cool.
Lay a sheet of nori on the bamboo mat. Spread a thin layer of rice over it, leaving a 1-inch border at the top.
Arrange salmon, avocado, cucumber, and cream cheese (if using) across the center of the rice.
Roll tightly using the bamboo mat, sealing the edge with a bit of water.
Slice into bite-sized pieces with a wet sharp knife.
Serve with soy sauce, pickled ginger, and wasabi.
Notes
Use a chilled, wet knife for cleaner cuts. Swap cream cheese with spicy mayo for a kick. Use tamari for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese