Equipment Needed
- Bamboo sushi rolling mat (makisu)
- Very sharp knife
- Small saucepan
- Wooden rice paddle or flat spatula
- Plastic wrap
- Cutting board
- Bowl for seasoning rice
Step-by-Step Instructions
First, let’s get the rice ready. While your cooked sushi rice is still steaming hot in its pot, I combine the rice vinegar, sugar, and salt in my small saucepan over low heat. I stir just until the granules dissolve—don’t let it simmer. I then drizzle this mixture over the warm rice and, using a cutting and folding motion with my paddle, gently incorporate it. I’ve learned the hard way that stirring aggressively will make the rice gluey. I fan the rice as I mix to help it cool quickly and get that perfect glossy, sticky texture. Letting it cool to room temperature is a step you cannot rush.
While the rice cools, I prep my fillings. I slice the salmon into long, thin strips, about half an inch thick. For the lemon, I slice half of it into paper-thin rounds, seeds removed, and I zest the other half for the special sauce. The first time I made this, I left the peel on the lemon slices, and the gentle bitterness with the salmon was a revelation—don’t skip it! I julienne the cucumber and slice the avocado, tossing the avocado lightly with a squeeze of lemon juice to prevent browning. For the sauce, I simply mix the mayonnaise with the fresh lemon zest.
Now, for the roll itself. I lay my bamboo mat on the counter and cover it completely with a piece of plastic wrap. This is my biggest practical tip: it keeps rice from sticking to the mat and makes cleanup a breeze. I place a sheet of nori, shiny side down, on the plastic. With slightly wet hands (I keep a bowl of water nearby), I spread about a half-cup of rice evenly over the nori, leaving a one-inch border at the top farthest from me. I press gently but firmly—you want an even layer. Then, about one-third of the way up from the bottom edge closest to me, I lay down a few strips of salmon, two lemon slices, a line of cucumber, and a few avocado slices.
Here’s where the magic happens. Using my thumbs to lift the edge of the mat closest to me, I roll the nori and rice over the fillings, tucking them in tightly. I then continue rolling forward, applying gentle, even pressure with the mat to form a tight cylinder. I like to give the finished roll a few firm squeezes along its length to secure it. I repeat with the remaining nori and fillings. With my very sharp knife—wiped clean and slightly dampened between each cut—I slice each roll into eight pieces. A slow, gentle sawing motion works best; pressing straight down will squish your beautiful roll.(See the next page below to continue…)