Always use real sushi rice (short, thick grains, like rice pudding) from the Asia shop.
For 2 rolls, bring 2 cups of rice to the boil with 3 cups of water, then cook for 5 minutes on medium heat and 10 minutes on low heat. Then turn off the stove and let the rice swell for another 20 minutes with the lid closed.
Put the rice in a bowl, add 3-5 tablespoons of sushi vinegar (rice vinegar mixed with sugar) and mix gently with a wooden spoon or spatula. Let it cool down, loosening it up every now and then.
Image 1
Place a layer of cooked sushi rice (approx. 0.5 cm) on a nori sheet (toasted seaweed).
picture 2
Place a layer of commercially available smoked salmon on top of the rice, do not cover the rice completely (200 g smoked salmon are enough for 2 thick rolls). Spread wasabi on the exposed rice.
picture 3
Place 2 rails made of surimi on the salmon (cut in half lengthways beforehand), fill in the space (approx. 1 cm) with cream cheese.
Picture 4
Place the avocado strips on the cream cheese and cover with a second, smaller layer of smoked salmon.
Pic 5
Roll up with the bamboo mat lying under the nori sheet. To close, hold the roll with one hand, moisten the other hand and moisten the seam on the nori sheet with your wet fingertips, then roll it up and press the seam down onto the worktop with light pressure for about 10 seconds so that the two of them fit together Connect the ends of the nori sheet together so that the roll does not burst when you cut it.
Do the same with the other nori sheet and the remaining ingredients. Cut the rolls into 5-6 pieces each.
Ingredients
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