Sushi-making is a snap and so healthful with our salmon-avocado sushi recipe. Be sure to use authentic sushi rice, which retains an appropriately sticky texture for expert rolling.
1 c. sushi rice
2 tbsp. rice vinegar
1 tsp. rice wine
4 nori sheets
12 Thin Asparagus Spears
¼ lb. cured salmon (gravlax)
1 tbsp. toasted sesame seed
Cook rice according to package instructions. While the rice is still hot, sprinkle with vinegar and rice wine. Toss to mix and cool completely.
Hold the nori over a low flame and gently heat it until the sheet turns bright green. Place the nori on a sushi mat, shiny side down, and pat 1/2 cup rice with moist hands onto the nori sheet, leaving a 1-inch border on the opposite edge.
Line slices of avocado and either asparagus spears or salmon strips across the center to fill the width of the roll. Pick up the edge of the mat closest to you, and tightly roll (jelly-roll style), pressing to keep compact.
Dampen the border to seal and let set for 5 minutes. Repeat with remaining ingredients.
For inside-out sushi, spread the rice directly onto the mat, add a strip of nori and the fillings, and roll. Coat the outer surface with toasted sesame seeds. Trim the edges and slice the rolls in a gentle sawing motion using a sharp, serrated knife. Keep covered and chilled until ready to serve.