Coconut Free Salmon Avocado Roll

Total time1 hr

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the rice

2 cups sushi rice (short-grain white rice), uncooked
2 ½ cups water
3 tbsp rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
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1 tbsp sugar
1 tsp salt

For the filling

8 oz sushi-grade salmon, skin removed
1 medium avocado, pitted and thinly sliced
1 medium english cucumber, cut into thin matchsticks

For the rolls

8 sheets nori (dried seaweed)
1 tbsp sesame seeds (optional)

For serving

¼ cup tamari
2 tbsp pickled ginger
wasabi paste, to taste (optional)

Instructions

1
Rinse the sushi rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
2
Combine the rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from the heat and let the rice steam, covered and undisturbed, for 10 minutes.

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