Daily Archives: February 16, 2012

Salmon Avocado Sushi

For our humanism class (which I technically wasn’t even in), we had a potluck during our last class, so Igor and I volunteered to make sushi. (It was a good excuse to get sashimi. <3)

Igor came by to pick me up so we could go get ingredients at Hong Kong Supermarket, which I think I may love even more than H Mart because I can actually read the labels and understand people’s conversations. Reminds me of home. <3 I was slightly wary of whether or not the salmon that we bought could be used for sashimi, so we asked him in English and Chinese just to be sure. >_> We’re still alive now though, so I take that to be a good sign.

Salmon Avocado Sushi

Sorry. Neglected to eat all the end-pieces so there are a couple not-so-attractive ones in there.

Ingredients:
(Sushi Rice)
-2 tbsp rice vinegar
-1 tbsp sugar
-1 tsp salt
-2 cups cooked short-grain rice*
-roasted seaweed sheets**
(Filling)
-avocado, sliced lengthwise
-sushi-grade salmon, sliced lengthwise

Instructions:
1) Cook rice as you normally would (I use a rice cooker…), and while it’s cooking, combine rice vinegar, sugar, and salt. Mix well.
2) Slice avocado and salmon lengthwise and set aside.
3) When rice is done cooking and relatively cooled down (depending on the amount of self-control you have), combine the mixture with the rice and mix evenly.
4) Set sheet of seaweed on roller and spread sushi rice evenly over it. Add a strip of salmon and strips of avocado at the “start” of the roll (or the middle; since we started at the beginning, they came out as spiral-lookin’ rolls).
5) Lift the mat and roll it away from you, making sure that you keep the ingredients in place and the roll tight.
6) Press several single grains of rice into the end of the roll to “glue” the roll together.
*Using short-grain rice is important, or it won’t stick as well!
**It’d also be helpful to have one of those bamboo sushi roller mats. We picked one up for under $2 at the Asian market. Although not entirely necessary, it definitely makes the rolls come out prettier. :O


I’m kinda just going to assume that sashimi is pretty self-explanatory. (Cut into slices.) We were originally going to make nigiri with this, but…we kinda ran outta rice.