Ingredients

The following ingredients have 4 Servings
  • 1 cup dry Sushi Rice
  • 2 tsp Rice Vinegar
  • 4 oz Smoked Salmon
  • 1 Avocado, peeled, pitted and sliced into thin strips
  • 1 English Cucumber sliced into thin strips
  • 4 Sheets Nori
  • Pickeled Ginger
  • Wasabi Paste
  • Tamari or gluten free Soy Sauce
  • Sriracha Mayo

Instruction

  • Cook Sushi Rice as directed on package
  • Once cooked mix in Rice Vinegar and let cool
  • I recommend making the Rice 1-2 hours ahead of time so that it can cool to room temperature before assembling the rolls
  • Prep all of the ingredients so that they are ready to go before you begin assembling the rolls
  • Lay a piece of Nori on a Sushi Mat
  • Place a bowl of water nearby to dip your fingers in, this will help prevent the Rice from sticking to your fingers
  • Spread Sushi Rice into a thin layer over the Nori leaving a 1 inch gap at the top and bottom (see photos above)
  • Place Smoked Salmon, Avocado, and Cucumber horizontally at the top of the Rice/Nori sheet, layering them side by side (see photos above)
  • Wet your fingers with water and gently wet the top and bottom edge of exposed Nori, this will help seal the roll
  • Lift up the top edge of the Sushi Mat and carefully fold it over the fillings until they are enclosed in a roll
  • Use the Sushi Mat to squeeze the roll as tight as possible, but not too tight because you don’t want all the fillings to squish out
  • Use the Sushi Mat to finish rolling up the roll until it’s completely enclosed
  • Transfer the roll to a cutting board
  • Using a very sharp knife, cut each Sushi Roll into 6-8 equal size pieces, wipe the blade of your knife with a wet paper towel between slicing (this makes for cleaner slices)
  • Transfer Sushi to a serving plate
  • Drizzle Sriracha Mayo over Sushi
  • Serve with Tamari for dipping, Pickled Ginger and Wasabi Paste
  • Enjoy!