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1
Note; You will also need a bamboo sushi rolling mat and plastic wrap.
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2
Cook rice according to instructions on the package.
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3
(I wash the rice thoroughly, add 1/2 cup of rice and 3/4 cup water to the pot, and bring to a boil.
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Then I cover it and simmer for 15 minutes until the water has been absorbed.
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5
Once its ready, I allow it to sit untouched for 10 more minutes.
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6
Let it cool so that you can work with it with your hands.)
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7
Combine 1 tablespoon rice vinegar, sugar and salt and add it to the rice.
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Mix well with a wooden spoon.
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Combine remaining 1 tablespoon of rice vinegar with 1/3 cup of water in a bowl.
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10
You need it to dip your fingers, so that the rice doesnt stick to your hands.
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11
Use scissors to cut the sheet of nori into 2 equal parts.
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12
Cut cucumber and avocado lengthwise into strips.
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13
Put the bamboo mat on your working surface.
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14
Cover it with a piece of plastic foil to avoid the mess.
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15
Put nori on top with the rough side up.
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Spread the rice around the whole sheet, leaving a 2.5 cm or 1-inch border on the bottom and going beyond the edge of nori on the top by 2.5 cm or 1 inch.
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17
Turn the sheet over so the nori is facing up and the rice is facing the plastic foil.
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Spread the cream cheese lengthwise in the middle of nori.
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Put the strips of cucumber and avocado on top.
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Start folding the bottom of the sheet over the rice, pressing evenly.
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Roll until the log is formed.
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22
Slice the salmon into large but thin pieces.
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Place it evenly on the plastic wrap, forming a rectangle, and put the rice log in the lower part of the rectangle.
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24
Fold the bottom of the fish over the rice, pressing evenly.
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25
Roll until rice is evenly wrapped in salmon.
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26
Cut the excess and divide log into 8 pieces with a wet serrated knife.
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27
Enjoy!
