Ingredients:

  • 1 cup Short-Grain Sushi Rice
  • 1 1/4 cups Cold Water
  • 3 Tbsp Rice Vinegar (unseasoned)
  • 1 Tbsp Granulated Sugar
  • 1/2 tsp Fine Sea Salt
  • 4 oz Smoked Salmon (sliced thin)
  • 3 oz Cream Cheese (full-fat, softened)
  • 1/2 medium Cucumber (peeled, seeded, julienned)
  • 1/2 medium Avocado (ripe, sliced)
  • 3 sheets Nori Sheets
  • Soy Sauce (for serving)
  • Pickled Ginger (for serving)
  • Wasabi Paste (for serving)

Instructions:

  1. Rinse the Rice: Place the short-grain rice in a bowl and rinse repeatedly with cold water until the water runs completely clear to remove excess starch. Drain well.
  2. Cook the Rice: Combine the rinsed rice and cold water in a rice cooker or saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes.
  3. Steam: Remove the pan from the heat (do not lift the lid!) and let it steam for an additional 10 minutes.
  4. Prepare the Seasoning: While the rice steams, gently warm the rice vinegar, sugar, and salt in a small pan until the solids dissolve. Do not boil.
  5. Season the Rice: Transfer the hot rice to a non-metallic bowl (wooden or glass). Drizzle the seasoning (Su) evenly over the rice. Using a wooden spoon or spatula, make swift cutting motions to distribute the seasoning without crushing the grains.
  6. Cool the Rice: Fan the rice (or use a regular fan) until it reaches body temperature. The rice must be cool, but not cold, before rolling.
  7. Prepare the Fillings: Ensure the cucumber strips are uniform and have had their seeds removed. Slice the avocado thinly. Cut the sheets of smoked salmon into strips, and ensure the cream cheese is slightly softened.
  8. Set Up the Mat: Cover your bamboo rolling mat (Makisu) tightly with plastic wrap. Place one sheet of Nori, shiny side down, onto the plastic-wrapped mat.
  9. Spread the Rice: Dampen your hands. Scoop about 3/4 cup (125g) of prepared rice onto the Nori. Gently spread the rice evenly over the entire sheet, leaving a small 1 cm margin clear at the top edge.
  10. Flip the Nori: Carefully flip the entire sheet of rice and Nori over so that the rice is now resting directly on the mat (this is Uramaki style).
  11. Add the Fillings: About 1 inch from the bottom edge (the edge closest to you), lay a line of cream cheese, followed by strips of cucumber, avocado, and finally the smoked salmon. Keep the filling line thin and compact.
  12. The Roll: Grasp the near edge of the mat and roll it tightly over the fillings, bringing the rice-covered Nori over the fillings to meet the clear Nori margin. Squeeze gently but firmly to compress the roll. Continue rolling until you have a smooth, firm cylinder.
  13. Slice and Serve: Use a very sharp knife, keeping the blade damp by wiping it often with cold water. Cut the roll in half first, then cut each half into three equal pieces (yielding 6 pieces per roll). Arrange the pieces cut-side up on a platter with Soy Sauce, Wasabi, and Pickled Ginger.