Salmon, Avocado, Rice, Seaweed


Thaw salmon in the refrigerator for 8 hours. Consume within 2 days. Slice in rectangular blocks half an inch thick and 4 inches long (the full block is 4 inches long). Slice avocado in half and slice into slices 1/4 of an inch thick. Cook rice. Season with rice vinegar, cool to room temperature and spread evenly onto the nori seaweed sheets. For a roll with rice on the outside, flip the nori. Place sliced blocks of salmon along with sliced avocado about an inch from the long edge of nori. Start rolling, using a bamboo mat to tighten the roll. Slice into 8 pieces with a knife.

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