Ingredients
1 cup sushi rice
½ lb sushi-grade salmon
2 ripe avocados
1 seedless cucumber
spicy mayo
1 pack sushi nori (dried seaweed)
1 jar masago (smelt or flying fish roe), optional
black and white sesame seeds, optional
scallions, sliced, optional
low-sodium soy sauce
wasabi
Preparation
Follow the instructions on how to prepare and cook a batch of sushi rice. Once cooked, cool down to room temperature.
Using a sharp knife, slice the salmon into ¼-inch-thick strips.
Slice the avocadoes in half and remove the seed. Scoop out the flesh and cut it into strips.
Slice the cucumber lengthwise. Scrape seeds from each half using a small spoon. Then cut each half crosswise, and further into quarters to get 4 sticks.
Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap.
Place a piece of nori on the mat shiny side down. With wet hands, scoop ½ cup of rice and spread it evenly across the nori sheet. Leave a ½-inch margin at the bottom.
Just below the center, place a strip of fish, avocado, and cucumber horizontally. Then spread a generous amount of spicy mayo. Sprinkle with roe if preferred.
Using a finger, wet the bare strip of nori with water to help seal the roll.
Place thumbs underneath the sushi mat and lift up the bottom edge. Roll the sushi to cover the filling and squeeze firmly to make a tight roll. Continue rolling the sushi until the ends meet. Remove the sushi mat.
Transfer the roll to a cutting board and using a sharp knife, cut the sushi roll into 8 equal bite-sized pieces.
Sprinkle sushi with scallions, sesame seeds, and fish roe if preferred.
Serve with soy sauce, pickled ginger slices, and wasabi on the side.
