Avocado and salmon maki

Here in Lyon, it's so warm that we could believe we are in spring. It makes us want to eat some fresh, healthy food full of fruits and veggies. Unfortunately, we are in Februrary which means that spring's fruits and veggies are not in season. Hence I decided to make some makis as it is a quite fresh dish and that all its ingredients are available.

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Ingredient for the maki

360g od sushi rice

720ml of water

6 tbsp of rice vinegar

4 tsp of sugar

2 pinches of salt

200g of salmon filet

1 avocado

4 dried seaweed sheets

To serve

soy sauce

wasabi paste

sushi ginger

Start by rinsing the rice until the water becomes clear.

Place the rice in the water in a pot and let it sit for 10 minutes.

Bring to a simmer over low heat.

Remove from the stove and cover with a lid for 15 minutes.

Remove the lid and let the rice cool completely.

Mix together vinegar, sugar and salt.

Heat the mixture until the sugar has dissolved.

Add the mixture to the rice and combine.

Slice the avoda and the salmon.

Place a dried seaweed sheet on a sushi mat.

Press rice on it leaving about ⅓ of the seaweed with no rice.

Arrange the salmon and the avocado on the roce.

Using the sushi mat, roll tightly.

Place the roll in your fridge and repeat with the 3 other seaweed sheets.

Just before serving, slice into equal-size maki.

Serve with soy sauce, wasabi paste and sushi ginger.