Ingredients:

  • 1 ½ cups sushi rice
  • 2 cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 8 ounces fresh sushi-grade salmon, thinly sliced
  • 1 small cucumber, julienned
  • 1 ripe avocado, sliced
  • 1 small carrot, grated
  • 4 sheets nori
  • Soy sauce, for serving
  • Wasabi and pickled ginger, for garnish and serving

Instructions:

  1. Rinse sushi rice under cold water until water runs clear.
  2. Cook rice in a rice cooker or pot with 2 cups of water.
  3. Once cooked, let rice cool slightly, then mix with rice vinegar, sugar, and salt.
  4. Thinly slice the salmon and display it neatly on a plate.
  5. Julienne the cucumber, slice the avocado, and grate the carrot.
  6. Place a sheet of nori on the bamboo mat, shiny side down.
  7. Wet your hands and spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
  8. Arrange the salmon, cucumber, avocado, and carrot in a line across the middle of the rice.
  9. Roll the sushi tightly using the bamboo mat, applying gentle pressure.
  10. Seal the edge with a little water if necessary.
  11. Using a sharp, wet knife, slice the roll into 8 pieces.
  12. Arrange on a serving plate and garnish with wasabi and pickled ginger.