Created by TwisSis RIP Forever in our Kitchen on June 27, 2016
Step 1: Put the rice in a sml pan w/600 ml water (2 1/2 cups). Bring to a boil & cook for 10 mins until the water is absorbed & the rice is tender. Stir through the vinegar & sugar, cover & allow to cool.
Step 2: Skin, stone & slice the avocado. Put it into a bowl & drizzle over the lemon juice, turning the avocado to ensure the pieces are covered.
Step 3: Divide the rice between the nori sheets & spread it out evenly, leaving a 1 cm (1/2 in) border at the top & bottom. Lay the salmon over the rice, then the chives & finally position the avocado across the center.
Step 4: Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border w/a little water to help it seal the roll. Repeat to make 4 rolls. Now the rolls can be wrapped individually in cling film & chilled until ready to serve.
Step 5: Using a serrated knife, cut ea roll into 8 rounds. Serve w/sweet soy sauce for dipping.