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 amount of rice you make, keep the classic ratio in mind, namely 1 part rice to 1.3 parts water. If you’re using glasses, for example, that’s 1 glass of rice to 1 + 1/3 glasses of water.
Rinse the rice well until the water runs clear (at least 4 times). Put the rice and water in a saucepan, cover and bring to a boil, stir once, then lower to medium heat and cook for 12 minutes. Turn off the heat and, without lifting the lid, let it rest for 10 minutes.
While the rice rests, put the rice vinegar, sugar and salt in a small saucepan. Bring to a boil to dissolve everything.
Transfer the rice to a large bowl and pour in the still-hot vinegar, folding gently to season the rice. Let it cool to room temperature (never in the fridge), covered with a kitchen towel so it doesn’t dry out.
Assembling the salmon sushi sandwich
- Lay half a sheet of nori seaweed, shiny side down, on the bamboo mat (which you’ll have covered with plastic wrap), or two squares, and add a thin layer of rice (about 0.5 cm / ¼ inch thick) over the whole sheet. Place slices of fish on one half, then the avocado. Close it up by folding, or by stacking one on top of the other if you made two squares. Cut diagonally as you would 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 of those at the same time.