Easy Homemade Fresh Salmon Avocado Sushi Roll

Rinse the sushi rice under running water until the water runs clear. Place it in a pot with 390 ml of water and bring it to a simmer. Let it cook for about 20 minutes until the water is absorbed, then let it rest for an additional 10 minutes.

Transfer the cooked rice into a large bowl, add the rice vinegar and gently mix it, making sure that all rice grains are coated. Allow the rice to cool.

Meanwhile, slice the salmon and avocado into thin strips.

Place a nori sheet on a bamboo sushi mat. Wet your hands and evenly spread out the rice over the nori, leaving about 1 inch free at the top.

Lay the salmon and avocado slices in the middle of the rice.

Gently roll up the sushi using the mat, applying some pressure to make sure it is tight.

Slice your sushi roll into bite-size pieces with a sharp, wet knife.

Serve it with soy sauce, pickled ginger, and wasabi on the side.