Make sushi at home with this delicious recipe!
- Rinse rice in cold water until water runs clear then drain completely.
- To a medium pan, add rinsed rice and water. Cover and bring to a simmer then reduce to a low simmer and cook 18-23 minutes until rice is tender and water is absorbed.
- Transfer cooked rice to a large mixing bowl, sprinkle with sea salt and stir in 2 tablespoons rice vinegar, then let cool to room temperature, folding mixture occasionally.
- Meanwhile, in a bowl, use a fork to combine mayonnaise, ginger, and salmon.
- To create your roll, place a piece of Sushi Nori or Big Sheet rough side up on your sushi mat (with the long sticks running horizontally to your body) and, using wet hands, cover seaweed with an even ¼ - ½ inch layer of cooled sushi rice. *gimme tip* if you don’t have a sushi mat, you can use parchment paper or a damp tea towel instead! Check it out here.
- Sprinkle with ½ teaspoon of toasted sesame seeds then flip the seaweed over so the rice is now touching the mat.
- Place a thin row of ¼ salmon mix spanning the width of seaweed about an inch away from the seaweed/rice border closest to you.
- In additional rows in front of salmon, layer avocado slices and cucumber sticks.
- Using your fingers to hold the ingredients, start to roll the front part of the sushi roll like a burrito and tuck it tightly around the fillings. Lift the sushi mat up off the tucked portion and continue to roll, moving the mat after each rotation.
- Once tightly rolled, remove the mat completely and use a wet serrated knife to saw the sushi roll into 8 pieces. Rewet knife as needed so rice doesn’t stick. *gimme tip* first cut the sushi roll in half, then cut each of your 2 halves in half, and finally cut each of your 4 pieces in half for 8 even bites!
- Enjoy with your favorites like soy sauce/coconut aminos, wasabi, and more pickled ginger!