Cut the cucumber into 1 cm (1/2 in.) cubes. Peel the avocado, remove the pit and cut in the same manner as the cucumber.
Mix (A) with the rice, then add in ground sesame seeds and mix well.
Place the seaweed on wax paper, spread (2) on top, cover in an additional piece of wax paper, turn over and peel away the piece on top of the seaweed. Leave about 2 cm (3/4 in.) of space free in front of you, and fill the rest with horizontally placed pieces of salmon and (1).
Firmly roll away from you to make the sushi roll. Let sit for a while, then enjoy with Kikkoman Soy Sauce.
- Enjoy as is or divide into smaller pieces.
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
Leave the rice in the colander for about 30 minutes to absorb water.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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