Rolls with avocado, salmon and cucumber
500 grams of rice
200 grams of salted salmon
50 ml rice vinegar
30 g sugar
10 grams of salt
5 sheets of nori
1 long cucumber
First spread cooked rice into a wide metal bowl, pour the vinegar mixture evenly and begin stirring a wooden spatula. Next, prepare the filling. Cucumber peeled, cut out the seeds and cut into thin strips. The fish is also cut into strips not great. Avocado cut in half, remove seeds, peeled and cut into strips.
Rice laid out on a layer of nori about 3-5 mm. Edge of his hand doing a little long groove in the middle of decomposed rice. Lightly lubricate it with wasabi. Put the filling into the groove — salmon and cucumber or salmon and avocado.
Now we begin to collapse. Both thumbs raise a rug with the edge of nori, while holding the index and middle fingers stuffing. Bend mat at right angles to the line on which is filling. Carefully wrap the raised edge pad with nori and rice down to figure on opposite ends touched. Then we raise the edge of the mat and roll dovorachivat to free from a strip of nori rice roll adjacent to overlap.
Spun mat roll in and just squeeze his hands to seal Fig. But do not push too much otherwise the rice can too compacted and rolls are obtained tasteless and too sticky or come out of the ends of the filling. Cut into 6 pieces. To figure did not stick to the knife, in front of each cutting tip dip in the water and turn the knife to the drop ran on the cutting edge. Serve rolls with ginger, wasabi and soy sauce.