2 cups sushi rice
6 tbsp rice wine vinegar
6 sheets nori, (dry seaweed)
1 avocado, peeled, pitted and sliced
1 cucumber, peeled and sliced
8 oz salmon, smoked, cut into long strips
2 tbsp wasabi paste
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after the rice is cooked, mix in rice vinegar with the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on a bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least ½-inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.
Dot some wasabi on the rice. Arrange cucumber, avocado, and smoked salmon to the rice. Position them about 1-inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Sugar: 1g
:
Calcium: 4mg
Calories: 44kcal
Carbohydrates: 7g
Cholesterol: 3mg
Fat: 1g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 63mg
Protein: 2g
Saturated Fat: 1g
Sodium: 3mg
Vitamin A: 29IU
Vitamin C: 1mg
