Makis salmon, cucumber, avocado
1 tablespoon of salt
2 tablespoons of sugar
1 small cup of rice vinegar
4 glasses of rice
200 g fresh or smoked salmon
Prepare the Rice for Sushi :
Rinse the rice until the rinse water is no longer cloudy. Allow to drain.
Immerse the rice in 1.5 times its volume of water. When the water boils, swirl the spatula and cook for 15 minutes on a low heat, covered.
Let the rice cool for a few moments, and add the sugar dissolved in the rice vinegar.
Then prepare the rolls:
Cut the salmon, cucumber and avocados into strips.
Spread a sheet of celophane on the work surface.
Moisten your hands (with rice vinegar for example).
Lay the sheet of seaweed crosswise, and cover it with a layer of rice. Leave one or two centimetres uncovered on the top width so that you can easily close the roll afterwards.
Place one strip of salmon, one of cucumber, one of avocado crosswise. Sprinkle with sesame seeds and chopped parsley.
Roll up the seaweed using the celophane. Moisten the loose strip for easier closing. Place in a cool place.
Repeat until all ingredients are used up.
Before serving, cut the rolls into strips of 2 to 3 cm.