This is less of a recipe, and more of a guideline. Feel free to get creative with the filling. Swap out the salmon for shredded carrots, throw in some sprouts, and hey, if you can get good quality wild fish, use it raw!
- Parchment paper or bamboo mat
- Bowl of water for dipping your fingers
Ingredients (feel free to get creative here with any fillings you like!)
- Julienned cucumber
- Avocado slices
- Leftover flaked salmon (for a “spicy salmon” variation, mix the salmon with Sriracha and mayonnaise)
- Cooked sushi rice (short grain white or brown rice) seasoned with rice wine or apple cider vinegar and sea salt
- Nori sheets
- Soy sauce or tamari for serving
- Wasabi for serving
- Pickled ginger for serving
Place a sheet of nori, shiny side down with the long side closest to you, on a square of parchment paper or on a bamboo sushi mat. Spoon some rice on top of the nori. Dip your fingers in water (this will help prevent the rice from sticking), then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom. Line a few julienned cucumbers horizontally across the bottom third, topped by a couple of avocado slices and some flaked salmon.
Now it’s time to roll! Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling. Use the parchment to tighten the first roll, squeezing the filling into a nice compact log. Then continue rolling, using the parchment as leverage. Once you get to the end, wet the edge of the nori and seal it. Continue with all of your rolls. Once your rolls are ready, slice them crosswise into 1-inch pieces. Serve the sushi with soy sauce or tamari for dipping, along with wasabi and pickled ginger.