Salmon & Avocado Sushi Rolls

Ingredients

• 70 g sushi rice (dry weight)
• 1 tsp rice vinegar
• 1 tsp caster sugar
• Pinch of salt
• 60 g smoked salmon
• ¼ avocado, sliced
• ¼ cucumber, cut into batons
• 1 nori sheet
• Soy sauce, pickled ginger and wasabi, to serve

Method

1. 1Rinse the rice until the water runs clear, then let it drain for a few minutes.
2. 2Cook the rice in an Instant Pot with an equal volume of water on high pressure for 4 min. Leave to naturally release for 10 min, then quick release.
3. 3Stir the rice vinegar, sugar and salt together, then gently fold through the warm rice with a wooden spoon. Leave to cool to room temperature.
4. 4Lay the nori sheet shiny side down. Spread the rice in an even layer, leaving a 2 cm border at the top.
5. 5Arrange the salmon, avocado and cucumber in a line across the rice.
6. 6Roll tightly using a bamboo mat, wetting the top border to seal.
7. 7Slice into 6–8 pieces with a sharp, damp knife. Serve with soy sauce, pickled ginger and wasabi.