Ingredients
Check off ingredients as you go
For the basic sushi rice recipe
For the filling
- 1/2 fresh salmon fillet, boneless
- 1 avocado, thinly sliced
- black and/or white sesame seeds
Preparing the Sushi Rice
Quick recap - whatever quantity of rice you make, keep the classic proportions in mind, 1 volume of rice to 1.3 times that volume in water. If you’re using cups for example, 1 cup of rice to 1 + 1/3 cups of water.
Rinse the rice well until the water runs clear (at least 4 times). In a saucepan, combine the rice with the water, cover and bring to a boil, stir once then reduce to medium heat and cook for 12 minutes. Turn off the heat without opening the lid and let rest for 10 minutes.
While the rice is resting, combine the rice vinegar, sugar and salt in a small saucepan. Bring to a boil to dissolve everything.
Transfer the rice to a bowl and pour the still-hot vinegar over it, mixing gently to season the rice. Let cool to room temperature (never in the fridge) covered with a kitchen towel so it doesn’t dry out.
Shaping the Salmon Sushi Sandwich
- Place half a nori seaweed sheet, shiny side down, on the bamboo mat (which you’ll have covered with plastic wrap) or two squares. Add a thin layer of rice (0.5cm/¼ inch thick) over the entire sheet. Place slices of fish on half, then the avocado. Close by folding or stacking if you made two squares. Cut diagonally as you would for a club sandwich and sprinkle with black and/or white sesame seeds.
Tips and Variations
These sushi sandwiches use the same ingredients as California rolls, so you can easily make a few pieces at the same time.