Step-by-step sushi

Fresh, tasty and nutritious, salmon and avocado sushi is easy to make at home. Sarah Hobbs shows you how to make this popular treat to share with friends.

You will need
Serves 6 as a light meal

2 ½ cups (540g)
koshihikari rice*
33/4 cups (935ml) cold water
½ cup (125ml) rice vinegar
2 tbs caster sugar
½ tsp salt
6 nori sheets*
200g fresh salmon, cut into 1cm-thick batons
1 avocado, halved, stoned, peeled, thinly sliced
Light soy sauce, to serve
Wasabi paste, to serve
Pickled ginger, to serve

1. Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
2. Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice for 15 minutes or until rice is cool.
3. Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.
4. Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
5. Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.

*Koshihikari rice is a short-grain rice that has a soft, sticky texture when cooked. It is available from supermarkets and Asian grocers.
*Nori sheets are thin layers of dried seaweed and are available from supermarkets and Asian grocers.

On a roll

• Use a combination of carrot, green onions and red capsicum as a vegetarian alternative to the salmon.
• Alternatively, use sushi-grade fresh tuna or tinned drained tuna combined with Japanese mayonnaise instead of salmon.

 

Recipe & food preparation: Sarah Hobbs. Photography: Ben Dearnley. Styling: Amber Keller.