Ingredients

2 cups Japanese sushi rice

8 ounces smoked salmon, cut into long strips

6 tablespoons rice wine vinegar

2 tablespoons wasabi paste

6 sheets nori

1 cucumber, peeled and sliced

1 avocado, peeled and sliced

Method

Soak sushi rice for about 4 hours. Then drain rice and cook them in a rice cooker with about 2 cups of water.

When rice is cooked, mix 6 tablespoons of rice vinegar. Spread rice on a plate and cool.

Now, place 1 sheet of nori or seaweed on a bamboo mat and press a thin layer of cooled rice on it. For an easier sealing later, leave at least 1/2 –inch from top and bottom edge of the seaweed uncovered.

Now put some wasabi on the rice and arrange cucumber, avocado and smoked salmon to the rice. Place each of these about 1-inch away from the bottom edge of the seaweed.

Wet the edge of the seaweed slightly and roll from the bottom to the top edge taking the help of the bamboo mat tightly.

Now cut the roll into 8 to 10 equal pieces and serve hot.