Salmon Avocado Maki Sushi

Sushi is something I never get tired of eating. My mother taught my brother Christophe and I how to make sushi when we were quite young. At first we didn’t use a bamboo mat so the sushi was not elegantly cut but there was no Masterchef judge there to tell me my work wasn’t presentable. I eventually learned how to use a mat and I highly recommend buying one that has a flat side and a rounded side, as it does make a big difference. Also, make sure to buy sushi-grade fish and to make the sushi that same day! If you can’t find the fish in the sushi section of your market, you will find it at a Japanese market.
I recommend doing this with friends, I hosted a little sushi-making demo with a small group last week and we had a blast!

Maki Sushi
Makes about 50 rolls (depending on size)

3 cups of sushi rice
4 cups of water
½ cup of rice vinegar (do not substitute)
2 tablespoons of sugar
2 teaspoons of salt
3 packs of sushi-grade salmon or fish of choice
50 nori (seaweed) sheets
Avocado, sliced (optional)
Sushi soy sauce


For the rice:
First, rinse your rice under running water a few times, until the water comes out clean.
If using a rice cooker: Put your 3 cups of rice in with 4 cups of water and cook.
If you are using a pot: Poor 4 cups of water in with your 3 cups of rice and bring to a boil while stirring on high heat. Once the water boils, lower the heat, cover the pot and let the rice cook for about 6-8 minutes. The rice will be done when the water is gone, but do not wait too long to avoid burning the bottom of the rice.
Remove the rice from the pot with a wooden spoon (do not use metal, it will damage the rice!) and place it in a bowl. Do not scrape the bottom of the pot, if the rice doesn’t come out easily because it is slightly burned, do not use it.
In a small pot, mix the rice vinegar, sugar and salt until the sugar has dissolved. Take one tablespoon out and set aside in a very small bowl.
Pour the rest of the mixture onto the rice and mix carefully.

We need the rice to be slightly warm when served so use a fan or put the bowl by a window to let it cool down a bit but please do not put it in the fridge as it will damage the rice!

For the sashimi:
Slice the fish at a 45° angle, in a diagonal.

To make the maki rolls:
Take out your bamboo mat which will have one flat side and one rounded side. The flat side should face down. Feel the nori sheet, one side will be smooth and one will be rough. Place the smooth side face down on the bamboo mat.
As seen in picture 2, add a bit of a rice along the width of the nori sheet, leaving 1/4 of an inch on each side. (If you want rice all around your fish, then lay rice all over the nori surface).
Add the fish slices next to one another, right after the rice, then add the slices of avocado on top so that the three ingredients form a triangle.
As seen in picture 3 and 4, use your thumb to roll the matt and your fingers to keep the nori tight around the fish. Your thumbs should be pushing the bamboo upward and away. Keep rolling until you reach the end. Seal the roll with the leftover rice vinegar mixture you made earlier.
Place the large roll on a cutting board and use a shark knife to cut 6-8 rolls.

Use your chopsticks to dip in soy sauce with a little wasabi and enjoy!

This does not keep, you must eat the sushi the same day you bought the fish.

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