Salmon Sushi

Ingredients

• 125 g sushi rice
• 2 tbsp rice vinegar
• 0.5 tbsp mirin
• 1 tsp raw cane sugar
• 0.5 tsp Salt
• 275 g very fresh salmon fillet
• 1 ripe Avocado
• 2 sheets nori seaweed
• 3 tbsp black sesame seeds
• 1 tsp wasabi paste
• Sushi ginger (for serving)
• soy sauce (for serving)

Instructions

1. 1.

   Rinse sushi rice in a sieve until the running water runs clear. Let it drain in the sieve for about 20 minutes, then bring to a boil with 250 ml water in a pot.

2. 2.

   Cook uncovered for 2 minutes, then cover and let stand on a turned-off burner for 20 minutes. Remove from heat, lift off the lid and instead lay a kitchen towel over it. Let stand for 10 minutes.

3. 3.

   In a small pot warm 1½ tbsp rice vinegar with mirin, sugar, and salt until just before boiling. Stir until sugar and salt dissolve. Transfer rice to a bowl, spread out slightly so it cools faster. Pour the vinegar mixture over the rice and let cool at room temperature for about 30 minutes.

4. 4.

   Wrap a sushi bamboo mat with plastic wrap. Rinse salmon, pat dry, and cut into finger‑thick strips. Halve the avocado, remove the pit, scoop the flesh from the skin, slice thinly, and drizzle with remaining vinegar. Cut nori sheets in half lengthwise.

5. 5.

   Place ½ sheet of nori on the mat, spread a quarter of the rice evenly over it and press firmly. Sprinkle some sesame seeds and flip on the mat so the nori faces up. Spread a thin strip of wasabi in the center of the sheet. Place a quarter of salmon and avocado on the wasabi strip. Roll the sushi tightly with the bamboo mat, compress firmly, then carefully remove the roll. Repeat with remaining ingredients to make three more rolls. Wrap the rolls in plastic wrap until ready to serve to prevent drying out. Unwrap gently before serving and slice into 2 cm thick pieces with a water‑dipped knife. Arrange salmon sushi on a plate and serve with ginger and soy sauce.