INGREDIENTS:
salmon fillet 500 g
rice for sushi 120 g
nori sheet 1 pc.
avocado 1 pc.
cucumber 1 pc.
rice vinegar 4 tbsp
sesame 4 tbsp
avocado oil 2 tbsp
sugar 2 tbsp
salt 1 tsp
COOKING:
1Prepare rice for cooking, pour it with cold water, leave for an hour. Heat rice vinegar, add salt and sugar to it, stir, put to cool.
2 Put the rice on a sieve, let stand for half an hour, pour 360 ml of water into a saucepan, pour rice, let it boil, boil for 5 minutes under the lid, reduce heat to a minimum, boil for another 5 minutes, remove from the stove, do not open the lid, let stand for 10 minutes. Pour vinegar into rice, stir, cool.
3 Cut the fish into small pieces, mix with avocado oil and sesame seeds, put in the refrigerator. Remove the skin from a large cucumber, cut into slices, cut the avocado in half, remove the stone, peel, cut into pieces.
4 Prepare the form, cut the nori sheet to size, shift it to the bottom. Moisten your hands with water, put about half of the rice on the sheet, flatten, press down. Put cucumber, avocado on top of rice, finish with salmon, repeat all operations again. Remove the cucumber, salmon and avocado sushi cake from the refrigerator, take it out just before serving.