Entree: Canada – British Columbia Coast – Vancouver Sushi Roll (A Pacific-coast style maki roll featuring sushi rice, nori, Pacific salmon, avocado, and cucumber)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (360 g) short-grain sushi rice
- 2 1/2 cups (600 ml) water for cooking rice
- 1/3 cup (80 ml) rice vinegar
- 3 tbsp (45 g) granulated sugar
- 1 tsp (6 g) fine salt
- 6 nori sheets (dried seaweed)
- 2 salmon fillets, sushi-grade, approx. 6 oz (170 g) each
- 1 large avocado, peeled and sliced, approx. 8 oz (225 g)
- 1 English cucumber, julienned, approx. 8 oz (225 g)
- 2 tbsp (30 ml) toasted sesame seeds
- 1 tbsp (15 ml) neutral oil (for searing salmon, optional)
- 1/4 cup (60 ml) soy sauce for serving
- 1 tsp (5 g) wasabi paste for serving
- 1/4 cup (60 g) pickled ginger for serving
- Bamboo sushi mat (for rolling) — no measurement

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, drain, then combine with 2 1/2 cups (600 ml) water in a rice cooker or pot and cook until tender; let rest covered 10 minutes.
2. While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan over low heat just until sugar dissolves; remove from heat and cool slightly.
3. Transfer cooked rice to a large bowl, gently fold in the vinegar mixture with a wooden paddle or spatula until glossy; fan rice as you mix to cool to room temperature.
4. If using raw salmon, slice each fillet into long strips about 1/2 inch (1.2 cm) wide; to sear, heat 1 tbsp (15 ml) neutral oil in a skillet over high heat and quickly sear salmon sides 20–30 seconds per side, then cool and slice.
5. Place a nori sheet shiny-side down on a bamboo mat, wet your fingers and spread a thin, even layer of rice covering about 3/4 of the sheet, leaving the top 1 inch (2.5 cm) bare.
6. Arrange salmon strips, avocado slices, and cucumber julienne in a line across the rice near the bottom edge; sprinkle with toasted sesame seeds.
7. Use the bamboo mat to roll tightly from the bottom, pressing to seal the roll; brush the exposed nori edge with a little water to close. Repeat to make remaining rolls.
8. Using a very sharp knife wetted with water, cut each roll into 6–8 pieces; serve with soy sauce, wasabi, and pickled ginger.