Ingredients:

  • 2 cups (400g) short-grain sushi rice
  • 2 1/2 cups (600ml) water
  • 3 tbsp (45ml) rice vinegar
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (6g) salt
  • 8 oz (225g) cold-smoked salmon, sliced into long strips
  • 4 oz (115g) cream cheese, softened to room temperature
  • 1 medium (150g) English cucumber, julienned into thin matchsticks
  • 1 large (150g) avocado, thinly sliced
  • 2 tbsp (30ml) toasted sesame seeds
  • 4 sheets (approx. 20g each) roasted nori
  • 2 tbsp (30ml) water

Instructions:

  1. Rinse the sushi rice until the water runs clear, then cook according to package instructions using 2 1/2 cups of water.
  2. While the rice is hot, fold in the rice vinegar, sugar, and salt using a slicing motion with a spatula to avoid smashing the grains. Let the rice cool to room temperature.
  3. Wrap a bamboo rolling mat in plastic wrap and place one sheet of nori on top.
  4. Wet your fingers in a mixture of water and rice vinegar (Tezu) to prevent sticking, then spread a thin, even layer of seasoned rice over the nori.
  5. Apply a layer of softened cream cheese to the center of the rice as a base.
  6. Layer the smoked salmon strips, julienned cucumber, and sliced avocado over the cream cheese.
  7. Using the bamboo mat, roll the sushi tightly into a cylinder, applying firm tension.
  8. Moisten the edge of the nori with a small amount of water to seal the roll.
  9. Using a very sharp non-serrated knife, slice the roll into precise circles.
  10. Garnish with toasted sesame seeds if desired.