California Roll

1. 1

   Rinse the rice thoroughly until the water runs clear. Place the rice in a pot and add water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice has absorbed all the water. Remove from heat and let stand for 10 minutes.

   25 min

2. 2

   In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until sugar and salt are dissolved. Let cool slightly.

   5 min

3. 3

   Transfer the cooked rice to a large bowl and slowly pour in the vinegar mixture, stirring to evenly coat the rice. Let cool.

   5 min

4. 4

   Peel the cucumber and avocado and cut into thin strips. Cut the salmon into thin slices.

   10 min

5. 5

   Place a nori sheet on a makisu (bamboo rolling mat), shiny side down. Spread the rice evenly over the nori sheet. Flip the nori sheet so the rice is facing down.

   2 min

6. 6

   Spread a thin layer of mayonnaise in the center of the nori sheet. Place the cucumber, avocado, and salmon strips on top.

   2 min

7. 7

   Use the makisu to tightly roll the sushi. If desired, sprinkle tobiko on the outside.

   3 min

8. 8

   Cut the roll into 6-8 equal pieces. Serve with wasabi, soy sauce, and pickled ginger.

   3 min

1 serving ≈ 278 g

Nutrition values are estimates. - means data is unavailable.