• 3 cups white sushi rice
• 120ml rice vinegar
• 3 tbsp sugar (optional)
• 1 pack nori paper
• 200g smoked salmon (fried chicken can also be substituted)
• 1 whole avocado
• 3 tbsp sesame seeds
• 2 tsp tahini
• 2 tsp teriyaki sauce
• 1 tsp sriracha
• 2 tsp crispy onions
1 Wash the rice until clear. Add roughly 550ml of water and leave the rice soak for 30min and then bring to the boil. Cover and simmer for 8-9 minutes. Then take it off the heat and leave it for another 5 minutes with the lid on.
2 Drain and mix in the sugar and rice vinegar to taste. Allow to fully cool. Meanwhile, cut the salmon and avocado into small strips.
3 Keep a small bowl of water nearby, wet your hands and get a handful of rice and form into a soft ball. Place it onto the top of the nori sheet and spread it over the sheet, reaching all corners. You can leave the bottom inch bare to seal the roll.
4 Now flip the sheet over so the rice is facing outwards, now start to layer the salmon and avocado horizontally across the middle. Drizzle in some teriyaki and sriracha along with it. Starting at the side of the sheet that has the rice covered all the way to the edge, use that and tuck the edge inwards and you can begin to roll. Stop before it’s fully rolled, wet your fingers and run them along the uncovered nori, this will then stick and seal the roll as you finish rolling it.
5 If you have a sushi mat you can use this for this process to tighten it. Now you can roll the long piece of sushi in some sesame seeds also.
6 Now you can drizzle the roll with the tahini and crispy onions. Using a very sharp knife you can now slice the sushi into the desired portions.