Ingredients
- 2 1/2 cups (540g) koshihikari rice
- 3 3/4 cups (935ml) cold water
- 1/2 cup (125ml) rice vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 6 nori sheets
- 200g fresh salmon, cut into 1cm-thick batons
- 1 avocado, halved, stoned, peeled, thinly sliced
- Light soy sauce, to serve
- Wasabi paste, to serve
- Pickled ginger, to serve
Method
Step 1
Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
Step 2
Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
Step 3
Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.
Step 4
Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
Step 5
Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.
Source: Taste.com.au
Share It To Your Friends!
Loading...
