Ingredients
- Nori sheets (full size)
- Cooked sushi rice (recipe here)
- Smoked salmon
- Fresh, ripe avocado
- Thin-sliced English cucumber
- Matchstick carrots
- Wasabi sauce
- Japanese Yum Yum Sauce (recipe here)
- For the top: extra smoked salmon and sesame seeds
Instructions
- Lay a sheet of nori, shiny side down, on a bamboo or silicon baking mat.
- Cover the nori with sushi rice, leaving a 1-inch edge on the top. Dip your fingers in water to keep the rice from sticking. Press the rice down onto the nori.
- Make a stripe of fillings about 1/3 of the way down the nori sheet. A stripe of smoked salmon, a stripe of avocado, a stripe of cucumber, a few matchstick carrots, then a tiny drizzle of wasabi and some yum yum sauce.
- Wet the edge of the nori that you left on the side farthest from you. Roll up the sushi by folding the mat over the toppings and pressing down and towards you, then slowly roll the rest of the roll, pressing to make a nice cylinder, all the way. When the sushi roll is complete, press a little more to ensure the nori makes a nice seal.
- Using a very sharp, wet knife, cut the sushi into 1/2 – 3/4 inch thick slices. Top each slice with a bit of smoked salmon and sprinkle with sesame seeds.
- Serve with additional yum yum sauce and/or soy sauce for dipping, plus some wasabi & pickled ginger.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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