Ingredients
90 ml Uncooked white rice
1/4 sheet Kombu
1 tbsp Sushi vinegar
4 slice Salmon (for sashimi)
1/3 Avocado
1/4 Cucumber
1 sheet Nori seaweed
1 White sesame seeds (roasted sesame seeds)
Method
Sources
📖
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
California-Mediterranean technique — the legendary roast chicken
LA's pizza queen — dough technique, creative toppings, antipasti
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
California-Mediterranean technique — the legendary roast chicken
LA's pizza queen — dough technique, creative toppings, antipasti
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Cook the rinsed rice with konbu. When done, add sushi vinegar and mix quickly. Let it cool down. Cut the salmon into 1 cm wide strips. Peel the avocado and also slice into 1 cm wide strips. Julienne the cucumber into 1 cm strips. Lay a sheet of plastic wrap on your sushi mat. Spread a thin layer of sushi rice. On the rice, place the cucumber, salmon, and avocado. Place a sheet of nori on top. The key is to place the nori slightly below the top. Roll the plastic wrap and sushi mat tightly. Open up the plastic wrap. Sprinkle some white sesame seeds on the wrap. Roll the sushi around so that the sesame seeds stick to it. With the sealed side down, cut into 1 cm wide slices to finish. For your information, the second from the right is my California rolls. I also made char siu rolls and grilled eel rolls.