Ingredients

• 4 sheets of Sushi Nori
• 100g smoked salmon
• 1 medium avocado

For the rice:

• 250g Sushi Rice (uncooked weight)
• 5 tbsp Rice Vinegar
• 1 tsp salt

To serve:

• Wasabi Paste
• Sushi Ginger
• Soy Sauce

Instructions

1. Place a pot on the stove and add the Sushi Rice and 350ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes.
2. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or a rice paddle.
3. Mix together the rice vinegar and salt, and pour these over the rice while still hot. Cover with a damp tea towel and set aside at room temperature until ready to use.
4. To assemble the sushi, lay a sheet of nori shiny side down onto a sushi rolling mat. Spoon 1/4 of the rice mixture onto the nori and using your fingers dampen with a bit of cold water, and spread the rice in an even layer leaving a 7cm gap at the top.
5. Slice the salmon and avocado into appropriate sizes, arranging them together in a line on the sushi rice.
6. Roll the nori up tightly, ensuring that the ingredients remain in place, and dampen the top border with a little water to help seal the roll.
7. Cut the rolled nori into 5-6 pieces, and repeat with the remaining ingredients. Serve each with Wasabi Paste, Sushi Ginger, Soy Sauce.