Ingredients
- 164 grams dry sushi rice (dry, 1 cup)
- 1 1/2 cup water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 tablespoon oil (vegetable oil)
- 1/2 teaspoon salt
- 1 can (220 gram) red sockeye salmon (bones and skin removed)
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce (Sriracha sauce, more or less to taste)
- 1 avocado, whole (peeled and sliced)
- 75 grams English cucumber (1/4 cucumber, sliced into 1/2 inch x 4 inch lengths)
- Black sesame seeds for sprinkling, optional
- 15 grams nori sheets (5 sheets, 4 inch x 8 inch)
How to Make
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Step 1: Place the rice, water, rice vinegar, sugar, vegetable oil and salt in a rice cooker and give it a good stir to combine all the ingredients; turn the rice cooker on and let cook until rice is cooked.
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Step 2: Allow the rice to cool.
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Step 3: While the rice is cooling, mix together the can salmon, mayonnaise and Sriracha sauce; set aside.
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Step 4: Top each nori sheet with 1/5 of the rice mixture; sprinkle with sesame seeds if using.
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Step 5: Turn the nori sheet over with rice down and nori sheet facing up on a sushi rolling mat that is covered with plastic wrap.
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Step 6: Place 1/5 of the salmon mixture along the long edge of nori sheet, about 1/4 inch from edge; top with 2 slices of avocado and 2 slices cucumber.
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Step 7: Roll your sushi into a log, slice and enjoy!
Tips & Variations
- Rice Cooker
- Sushi Rolling Mat
We hope you enjoy this recipe!
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