Homemade sushi

Homemade maki and hosomaki sushi rolls with salmon, avocado and cucumber. With the right technique and ingredients you can pull off great sushi at home.

• 300 g sushi rice
• 3.5 dl water
• 3 tbsp rice vinegar
• 2 tsp sugar
• 1 tsp salt
• 4 sheets nori seaweed
• 150 g sashimi-grade salmon fillet
• 1 avocado
• 0.5 cucumber
• Wasabi, soy sauce and pickled ginger to serve

Method

1. 1
   Rinse the sushi rice in cold water until the water runs clear. Cook with water according to package instructions and let it steam for 10 minutes with the lid on.
2. 2
   Mix rice vinegar, sugar and salt until dissolved. Gently fold into the hot rice while fanning it cool.
3. 3
   Prepare the fillings: cut the salmon into batons, peel and pit the avocado and slice it, cut the cucumber into thin sticks.
4. 4
   Lay a sheet of nori on a bamboo mat. Spread a thin layer of rice over the seaweed, leaving 2 cm at the top. Line the filling along the bottom edge.
5. 5
   Roll tightly using the mat. Dampen the nori edge with water to seal. Cut into 6–8 pieces with a sharp, wet knife.
6. 6
   Serve with soy sauce, wasabi and pickled ginger.