1 cup sushi rice (Calrose rice); 1 1/2 cups cold water; 1 tablespoon rice vinegar; 1 heaping teaspoon sugar; 2 whole sheets of nori; about 3-4 ounces of fresh salmon; roasted red pepper slices;
1 ripe avocado, peeled and sliced;
juliennes of cucumber;
shredded carrot, as needed;
asparagus spears; toasted sesame seeds; bamboo sushi mat.
Recipe: Rinse the sushi rice nicely and place it with the cold water in a rice cooker. When the rice is cooked remove the inner pot from the rice cooker and let it stand for 5-10 minutes without lifting the lid. After that stir the rice with a spatula gently and fan it until all the steam disappears. Stir the vinegar and sugar with the rice to combine. Allow to cool completely. Place 1 nori sheet on a sushi mat that has been wrapped in cling wrap in order to prevent sticking. Using moist hands, spread a baseball-size rice ball over the nori sheet, covering it completely. Sprinkle with sesame seeds over the rice and flip the sheet with the rice facing down. Top with the rest of the ingredients over the nori side, making sure you don't overload the sushi roll with ingredients, otherwise it will be difficult to close it.
Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, sushi rice, salmon and vegetables. Slice each salmon sushi roll into 8-10 pieces. Check my other sushi recipes, here.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.