Prepare the sushi rice according to package instructions, soak, simmer, and steam.
Mix with a cooled mixture of vinegar and sugar for the perfect sushi rice texture.
Line a 22 cm baking tin with baking paper and a nori sheet.
Spread half the rice, then layer with avocado slices and salmon.
Repeat with another nori sheet and the remaining rice, avocado, and salmon.
Chill until firm. Invert onto a platter, garnish with sesame seeds, and serve with soy sauce and ginger.
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