1½ cups sushi rice
1/3 cup mirin
4 toasted organic nori seaweed sheets
Wasabi paste, to taste
1 avocado, thinly sliced
1 English cucumber, peeled and cut into thin strips
1 teaspoon black sesame seeds
Pickled ginger (serve on the side)
1. Prepare the sushi rice: Rinse the rice well in cold water. Combine sushi rice with 2 cups water in a medium saucepan. Bring to a boil, cover, and simmer on low for 20 minutes or until all water is absorbed. Toss cooked sushi rice with mirin (a sweet rice wine used to season the sushi rice) in a large bowl, cover and set aside to come to room temperature.
2. Prepare the rolls: Lay bamboo mat flat on your work surface and cover with plastic wrap to keep clean. Lay one sheet of nori on your mat.
3. Divide the rice into four equal portions. Dip your fingers in water (or a combination of rice vinegar and water) and press one portion of sushi rice out to cover the entire sheet of nori. If you prefer an “inside-out” roll, which is what I made, gently flip the rice-covered nori sheet over, rice side down, on the bamboo mat.
4. If you enjoy some heat, add a thin layer of wasabi paste. Then top nori with thin slices of salmon, avocado and cucumber.
5. Pressing down gently on the roll, gradually pull the bottom edge of the bamboo mat (closest to you) away from you towards the top, causing the nori to roll up along the mat. Press firmly to gently “square” the edges of the roll as you roll it upward.
6. Allow the finished roll to sit for 5 minutes, top with a sprinkling of black sesames seeds, then slice into 8 slices with a sharp chef’s knife. Repeat to make 3 additional sushi rolls.
7. Serve to taste with pickled ginger and wasabi paste. Enjoy!