Makes 9-10 large sushi rolls, approximately 70-80 individual maki pieces
2 cups uncooked sushi rice
100ml Japanese distilled vinegar
1 tablespoon of caster sugar
1 large pinch of salt flakes
2 tablespoons sesame seeds, toasted
1 cucumber, cut into strips
1/2 carrot, cut into fine strips
1 avocado, peeled and cut into strips
2 pieces of fresh salmon fillets, de-boned and cut into strips
10 nori seaweed sheets
Japanese picked ginger
Wash rice and cook in a rice cooker. Once ready, add vinegar, sugar and salt. Mix well.
Cut all filling ingredients into strips.
Toast sesame seeds in a pan over a medium heat. Watch the sesame seeds because they can burn really easily.
Place a nori seaweed sheet onto a bamboo mat. The mat helps you keeps your maki roll tight when rolling later.
Place a layer of rice over the nori sheet; however make sure you leave the furthest side from you clear of any rice. Place all your filling ingredients on the side closest to you. Remember to squeeze some mayonnaise and sprinkle some of the toasted sesame seeds too.
With a firm grasp, roll the maki up, rolling away from you. Once complete, place the end side down and cut into 8 pieces using a sharp knife. Tip: Between each cut, dip the sharp knife into a cup of water. This will help give you a cleaner and smoother cut as the rice is very sticky. Arrange onto a platter and serve with wasabi, soy sauce and picked ginger.