Easy - Sushi with salmon and avocado

Finally the mystique of sushi rolls has unravelled. Sushi is a fine alternative to a lunch sandwich. Otherwise I conclude that sushi is an over-hyped food with a nutritional value below most sandwiches. It's overpriced wherever it comes from.

 

The ingredients were all obtained from the local Waitrose supermarket but Tesco seems to have them also. Some advice I gleaned was that the seaweed goes soggy and chewy over time so fresh is best - however I didn't find that mine were chewy or this was the problem. My conclusion was the less seaweed the better. 

There are lots of videos showing the rolling process using a bamboo mat. 

The rice is easily cooked in a bowl in the microwave. Mix the measured rice and water in the bowl and microwave for 12 minutes. Mix the sugar and vinegar meanwhile, add to the cooking rice and mix it up. Spread the rice in a flat layer on a dinner plate to make it easier to fill the sushi rolls.

Advantage: you can make a few days of packed lunches with the larger quantity here. It doesn't seem to deteriorate.

  

Regular quantity

• 300g dry sushi rice (or substitute short grain) will make 4 rolls, cut to make 16 tall pieces. 
• 30g rice wine (12 tablespoons) plus 570g hot water
• 15g sugar
• 1 avocado, sliced as long strips
• 30g lemon juice
• 4 nori (crispy seaweed) sheets. If you cut a third off the length there's less seaweed
• 4 strips of smoked salmon
• Chives and soy sauce

Party quantity - cost £12 or £0.30 per portion (2015)

• 750g dry sushi rice (or substitute short grain) will make 10 rolls, cut to make 40 tall pieces. £1
• 75g rice wine (12 tablespoons) £1 plus 1425g hot water
• 40g sugar
• 2 avocados, sliced as long strips £2
• 50g lemon juice
• Packet of 10 nori (crispy seaweed) sheets £3
• 10 strips of smoked salmon £5
• Chives and soy sauce