Ingredients
- 540 grams (2 1/2 cup) rice
- 200 grams fresh salmon, cut into 1 cm
- 935 ml (3 3/4 cup) cold water
- 125 ml (1/2 cup) rice vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 6 sheets of seaweed
- 1 avocado (cut into two, peeled, thinly sliced, chopped)
The ingredients served together
- Soy sauces
- Wasabi paste
- Pickled ginger
How To Make:
- The layout of the rice into a strainer, then wash the rice in cold water until clean.
- After that, the layout of the rice and water into a large pot, cover, Cook with high heat, and bring to a boil. Reduce heat and cover for 12 minutes or until water is absorbed, lift and separate them with water. Cover for 10 minutes.
- Mix the vinegar, sugar, and salt in a small bowl, then transfer the cooked rice into a large bowl, stir together the rice, then gradually add vinegar, stir gently until blended. Wait for 15 minutes until rice becomes cold.
- Place the sushi trays in place, place a sheet of seaweed, the shiny part facing down, on a pedestal. Preferably the hand still in a State of wet to put rice to taste on top of the sheet of nori, reserving 3 cm on each side.
- Place the salmon and avocado in the Middle, rice, hold the stuffing in the Middle while rolling up the pedestal. Do you think the way enough?
- Use a sharp knife to cut up sushi with a thick piece of 1.5 cm. then put it on a platter with soy sauce, wasabi, pickled ginger and according to taste.
