Creamy Avocado Salmon Philadelphia Sushi Rolls

Preparation

Note; You will also need a bamboo sushi rolling mat and plastic wrap.

Cook rice according to instructions on the package. (I wash the rice thoroughly, add 1/2 cup of rice and 3/4 cup water to the pot, and bring to a boil. Then I cover it and simmer for 15 minutes until the water has been absorbed. Once it’s ready, I allow it to sit untouched for 10 more minutes. Let it cool so that you can work with it with your hands.)

Combine 1 tablespoon rice vinegar, sugar and salt and add it to the rice. Mix well with a wooden spoon.

Combine remaining 1 tablespoon of rice vinegar with 1/3 cup of water in a bowl. You need it to dip your fingers, so that the rice doesn’t stick to your hands.

Use scissors to cut the sheet of nori into 2 equal parts. Cut cucumber and avocado lengthwise into strips.

Put the bamboo mat on your working surface. Cover it with a piece of plastic foil to avoid the mess. Put nori on top with the rough side up. Spread the rice around the whole sheet, leaving a 2.5 cm or 1-inch border on the bottom and going beyond the edge of nori on the top by 2.5 cm or 1 inch.

Turn the sheet over so the nori is facing up and the rice is facing the plastic foil. Spread the cream cheese lengthwise in the middle of nori. Put the strips of cucumber and avocado on top. Start folding the bottom of the sheet over the rice, pressing evenly. Roll until the log is formed.

Slice the salmon into large but thin pieces. Place it evenly on the plastic wrap, forming a rectangle, and put the rice log in the lower part of the rectangle. Fold the bottom of the fish over the rice, pressing evenly. Roll until rice is evenly wrapped in salmon.

Cut the excess and divide log into 8 pieces with a wet serrated knife. Enjoy!