Ingredients:

  • 400g short-grain sushi rice
  • 530ml water
  • 3 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 225g sashimi-grade salmon, chilled
  • 150g ripe avocado, thinly sliced
  • 100g English cucumber, julienned
  • 4 sheets roasted nori
  • 2 tbsp low-sodium soy sauce
  • 1 tsp wasabi paste
  • 1 tbsp pickled ginger

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess surface starch.
  2. Cook the rice according to package instructions using 530ml of water.
  3. While the rice is hot, transfer it to a bowl and fold in the rice vinegar, maple syrup, and salt using a slicing motion with a spatula.
  4. Gently fan the rice while folding to create a glossy sheen, then let it sit until it reaches room temperature.
  5. Place a sheet of nori on a bamboo rolling mat covered with plastic wrap.
  6. Moisten your hands with vinegar-water (Tezu) and spread a thin, even layer of seasoned rice over the nori, leaving a small margin at the top edge.
  7. Layer sliced salmon, avocado, and julienned cucumber across the center of the rice.
  8. Using the bamboo mat, tightly roll the nori into a cylinder, applying firm but gentle pressure.
  9. Using a sharp, non-serrated knife, slice the roll into bite-sized pieces.
  10. Serve with low-sodium soy sauce, wasabi paste, and pickled ginger.