Salmon, avocado and cucumber temaki

Ingredients

For 1 serving

• Sushi rice80 g
• Nori seaweed2
• Salmon fillet90 g
• Avocado40 g
• Cucumber60 g
• Rice vinegar1 tablespoon
• Sugar1 teaspoon
• Soy sauce1 tablespoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, soy, fish, sesame,

Method

1. Rinse the sushi rice in a bowl, changing the water 4–5 times, until it runs almost clear, then drain it well.
2. Put it in a small pan with cold water just above the rice (about 1.1 times its volume), bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered, for 10 minutes.
3. Dissolve the sugar and a pinch of salt in the rice vinegar, pour it over the rice in a wide bowl, fold it in with a spatula and let it cool to room temperature.
4. Meanwhile cut the salmon fillet, which must have been blast-frozen for eating raw, into sticks about 1 cm thick, removing skin and pin bones. Slice the avocado and cut the washed cucumber into julienne strips; toast the sesame seeds in a dry small pan over medium heat for 1 minute, until fragrant.
5. Cut the nori sheets in half; holding one in your palm, put a spoonful of rice on the left half and lay the salmon, avocado and cucumber diagonally on top.
6. Roll the nori into a cone starting from the bottom left corner, seal the flap with a squashed grain of rice and serve straight away, with the soy sauce for dipping and the sesame on top, before the seaweed softens.