Smoked salmon is a fantastic ingredient for sushi as you get the full flavour of the fish, without having to handle raw fish. The smoky flavour of the salmon also works really well with the soft savoury flavour of the avocado - perfect!
- 6 sheets nori seaweed
- 400g sushi rice (or short grain white rice)
- 6 tbsp. rice vinegar
- 1 avocado
- 1 cucumber
- 225g smoked salmon
- 2 tbsp. wasabi paste (optional)
Soak the rice for 4 hours in water. Drain well and place into a saucepan with 500ml water and a pinch of salt. Bring to the boil and then reduce to a simmer - cook for around 20 minutes or until slightly dry and sticky. Stir in the rice vinegar and then leave to cool.
Meanwhile, peel and stone the avocado and slice into thin matchsticks. Peel the cucumber and scoop out the seeds, then thinly slice into matchsticks. Thinly slice the smoked salmon into long strips.
Place 1 nori sheet onto a bamboo sushi mat. Spread with 1/6 of the rice, leaving 1-2cm space at the top. Dot with wasabi paste. Arrange 1/6 of the avocado, cucumber and salmon about 2.5cm from the bottom of the sushi roll in a thin line across the rice.
Use the bamboo mat to roll the sushi into a tight roll. Brush the top edge of the seaweed with water and press tightly to seal. Repeat until you've used all of the ingredients. Slice into thin slices using a sharp knife.