Japanese Prints

Salmon and avocado sushi rolls are favorite amongst sushi fans. You can also make them with smoked salmon, if preferred. Toast the shiny side of the nori by passing over an open flame - the nori will become crisp and develop flavor. Lay one sheet of nori on a bamboo mat or clean tea towel, shiny side down. Place a handful of rice on sheet and pat out until rice covers all but a 5cm wide strip at the top edge of each nori sheet. Dip your finger into thinned wasabi paste, and about 4cm from the bottom and nearest edge of the rice, rub a line of wasabi from left to right in a thin strip of flavor. Lay salmon strips, 2-3 thick, along the wasabi line. Spread a little mashed avocado on top of the salmon.

Starting with the edge nearest you, roll up as tightly as possible using the sushi mat or tea towel to help roll tightly. When you get to the border at the top edge, wet the nori and then roll up. Chill, joined side down, for at least 30 minutes, or up to 24 hours. Serve each roll sliced crosswise into 6 pieces and accompany with a dipping sauce. Makes 36 pieces. Garnish with pickled ginger.

Sushi Dipping Sauce: mix 0.25 cup good quality soy sauce, preferably Japanese, with 2 tsp wasabi paste.

Sushi is such an easy thing to make, provided you have the right ingredients. Sushi rice can be prepared well ahead of time, as can the rolls themselves.

Wash rice then stand in cold water for 30 minutes. Drain thoroughly. Heat together the vinegar, sugar and salt in a small pot, stirring until dissolved. Put to one side. Place rice in a medium size pot with a tight fitting lid, cover with 1 cup water and place on a high heat. As soon as rice comes to the boil, reduce the heat to low¬est setting, cover pot and cook for 12 minutes. Remove from heat and stand 15 minutes without uncovering. Mix through vinegar seasoning with a fork. Turn out onto a large, flat, clean tray to cool. Use a fan to quicken the cooling. The rice is now ready to use. It can be refrigerated for up to 48 hours, covered in plastic wrap to prevent drying. To stop it sticking to your hands when you are assembling sushi, wet your hands with cold water, then clap to remove any excess water before picking up rice. Makes 2 cups cooked rice, enough for 6 filled sushi rolls or about 36 small sushi rice balls.

To make things even easier, here is the video:

VideoJug: How To Make Sushi Rice