How to make smoked salmon sushi
- Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat and to allow easy clean up between rolls.
- Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half.
- Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet if you are using half a nori, and the about 80% of it if you are using a full nori.
- Flip the nori so that the rice is now facing down.
- Take about 75gr of smoked salmon per roll, and line it nicely along the nori sheet on the end closer to you. Make sure you use whole chunks of salmon, not need to break it apart too much. At the same time try to make the salmon line as even as you can.
- On top of the salmon, line up 1-2 thick slices of avocado. If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
- Roll it inside out. You can find detailed instructions on how to roll inside out sushi here.
- Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again. Plate it in any formation you choose. You can be very creative in the way you final touch the dish, for example a tiny drop of thick Teriyaki sauce on top of each sushi piece would do very nicely.
Best served with soy sauces, pickled ginger (gari) and wasabi.