Salmon & Avocado Sushi Rolls

• 70 g sushi rice (dry weight) — must be short-grain sushi rice, not basmati, jasmine or other long-grain rice
• 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. 2Instant Pot or rice cooker (best results): cook with an equal volume of water — Instant Pot on high pressure for 4 min, then leave to naturally release for 10 min before quick releasing; rice cooker on the white/sushi rice setting.
3. 3No Instant Pot or rice cooker? Cook in a pot instead: combine the rice with 1¼ times its volume of water, bring to the boil, then cover and simmer on the lowest heat for 12–13 min. Take off the heat and leave covered, undisturbed, for 10 min before lifting the lid.
4. 4Stir the rice vinegar, sugar and salt together, then gently fold through the warm rice with a wooden spoon. Leave to cool to room temperature.
5. 5Lay the nori sheet shiny side down. Spread the rice in an even layer, leaving a 2 cm border at the top.
6. 6Arrange the salmon, avocado and cucumber in a line across the rice.
7. 7Roll tightly using a bamboo mat, wetting the top border to seal.
8. 8Slice into 6–8 pieces with a sharp, damp knife. Serve with soy sauce, pickled ginger and wasabi.