- 1 cup of Japanese rice or round rice
- 1 ½ cup of water
- 100 g of fresh salmon
- 2 sheets of nori seaweed
- 1 lawyer
- 1 tablespoons of sesame seeds
- 3 cl rice vinegar
- 2 teaspoons of sugar
- 1 teaspoon of salt
- sweet soy sauce
- sushi mat
Wash the rice several times until the water is very clear and then drain well.
Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.
Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.
Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.
Place the warm rice in a bowl and pour rice vinegar and mix
then cover the rice gently with a damp cloth and let cool to room temperature.
Cut salmon into strips about one cm then peeling and cut avocado in thin slices.
Ask the cellophane on the sushi mat and place the nori dull side cellophane and then add the rice and spread over three quarters, pressing lightly, sprinkle with sesame seeds and then flip the nori so the rice can be found on the cellophane and place a slice of salmon and avocado on the nori.
Finally lift the carpet to start rolling the maki by a slight pressure, then raise it again and continue to gently roll up tightly to prevent the maki does not come off.
Wet the blade of your knife then cut the maki into slices about 3 cm .
Serve with sweet soy sauce and a hint of wasabi.
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