Ingredients

Check off ingredients as you go

For 8 large makis

• 50g (1/4 cup) short-grain sushi rice (see the basic recipe)
• 2 tbsp rice vinegar
• 1/2 tsp sugar
• 1 pinch of salt

For the filling

• 2 large lettuce leaves
• about 10 mint leaves
• 1 slice (1cm thick) fresh salmon fillet
• 1/4 avocado

If you change the number of serving, consider adjusting cooking times!

These makis are Japanese cousins of the famous Vietnamese spring rolls and they’re usually a big hit!

🍣 🥢 For more sushi ideas, I’ve written an article on sushi variations that I invite you to check out.

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 volumes of water. If you’re using cups for example, 1 cup of rice to 1 + 1/3 cups of water.

1. 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.

2. While the rice rests, put the rice vinegar, sugar, and salt in a small saucepan. Bring to a boil to dissolve everything.

3. 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) while covering with a kitchen towel so it doesn’t dry out.

Preparing the filling

1. Cut lettuce leaves to the same size as your rice paper. If the center rib is too tough, remove it carefully. Wash and dry the mint leaves.

2. Cut the salmon and avocado into strips (squeeze a little lemon juice on the avocado so it doesn’t turn brown).

Shaping the maki roll

3. Dip the rice paper in warm water and place on a cutting board, textured side of the rice paper facing up, cover with lettuce, then mint.

4. Spread a thin layer of rice (about 0.5cm/1/4 inch) without going all the way to the top edge (leave 1cm/1/2 inch). Place one or two salmon strips and an avocado strip in the middle.

5. Roll tightly while holding the filling in the middle with your fingers. This is the trickiest part, I have to say. I tried using a bamboo mat and the rice paper stuck a bit, which is why using a plastic cutting board and rolling tightly by hand, you won’t have that problem.

If your rice paper tears slightly, don’t panic, just finish rolling then double up the roll with another rice paper sheet dipped in warm water.

Using a sharp smooth-bladed knife, cut into 8 pieces (possibly wiping it between each cut) and arrange on a serving plate.

You can serve these spring makis with soy sauce and wasabi or with my spring roll sauce.

Tips and variations

In season, if you like, you can replace the avocado with mango.

If you’re worried about the roll tearing, you can roll it again in a second rice paper sheet that you’ve moistened in warm water.