Ingredients

The following ingredients have 4 Servings
  • 1 cup Sushi Rice (, see note 1)
  • 1/8 cup Rice Vinegar ((30 milliliters), see note 2)
  • ½ tablespoon Granulated Sugar
  • ½ teaspoon Salt
  • 1 Large Ripe Avocado
  • 3 ounces Smoked Salmon ((90 grams))
  • ½ English Cucumber
  • 1 Large Carrot (, peeled)
  • 4 Rice Paper Wrappers

Instruction

  • Cook rice according to package instructions. In a bowl (or mug), combine rice vinegar, sugar and salt and mix until sugar is dissolved. Pour over cooked rice and mix well. Let the rice cool down completely.
  • Meanwhile: Cut smoked salmon and avocado into strips, cucumber and carrot into thin matchsticks.
  • When the rice is cold, get a large skillet/frying pan and pour warm water in. Submerge one rice paper wrapper in the water and wait a few seconds until it is completely soft (rehydrated). Take it out carefully and place onto a clean worktop (or plastic foil covered sushi mat).
  • Cover the rice paper with a thin layer of rice and spread it around evenly, leaving the edges free from rice. Place the fillings in the center – first a layer of salmon, top this with half carrots, half cucumbers and finally avocado slices.
  • Lift the rice paper carefully and place it over the fillings. Roll gently but tight. Slice the sushi sausage into equally looking bites. Repeat until you have used all the rice papers.
  • Enjoy with soy sauce, wasabi and (or) pickled ginger!