Smoked Salmon & Avocado Sushi

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 300g sushi rice
• 2 tbsp rice or white wine vinegar
• 1 tsp caster sugar
• 1 large avocado
• juice ½ lemon
• 4 sheets nori seaweed
• 4 large slices smoked salmon
• 1 bunch chives
• sweet soy sauce (kecap manis), to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the sushi rice in cold water several times until the water runs mostly clear, then drain well.

2. Cook the rice in a pan of water over medium heat for about 10 minutes until tender and the water is absorbed. Cover and rest for 10 minutes off the heat.

3. Stir the vinegar and caster sugar together until dissolved, then fold into the hot rice with a wooden spoon and let it cool to room temperature.

4. Halve and stone the avocado, slice it thinly, and toss the slices gently in the lemon juice to stop them browning.

5. Cut the smoked salmon into strips. Snip the chives into short lengths, keeping a few longer pieces for tying if you like.

6. Place a nori sheet shiny side down on a bamboo mat or clean board. Spread a thin layer of rice over the sheet, leaving a border at the top edge.

7. Lay a line of avocado, salmon and chives across the lower third of the rice. Roll tightly, pressing gently, and seal the top edge with a dab of water.

8. Cut each roll into 8 even pieces with a wet sharp knife, wiping the blade between cuts. Serve with the sweet soy sauce (kecap manis) on the side.