Smoked Salmon and Avocado Sushi
Serving Size / Yield
- 10.5 oz Sushi Rice
- 2 Tbs. Rice Wine Vinegar
- 1 tsp. Super-Fine Sugar
- 1 Large Avocado, skinned and sliced
- 1/2 Medium Lemon, for juices
- 4 sheets Nori Seaweed
- 4 slices Smoked Salmon, trimmed to be no wider than nori slices
- 1 small bunch Green Onions, white and light green parts only
Put the rice in a small pan with 2 1/2 cups of water. Bring to a boil and cook for 10 minutes until water is fully absorbed and rice is tender. Stir in the vinegar and sugar. Cover pan and let rice cool.
Put avocado slices in a bowl and drizzle with squeezes of lemon juice, tossing to coat pieces.
Spread rice out over each of the four nori sheets, leaving a 1-centimeter border across the top and bottom of each sheet. Layer atop the center of each rice bed, in order, the salmon, green onions, and avocado slices. For each sushi roll, fold the bottom edge of the seaweed over the rice filling, then roll up firmly. Sprinkle the top border with water to help seal the roll. Use a serrated knife to divide each roll into 8 sushi pieces.