Easy Sushi Rolls

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  Rice, Sushi, White, Dry
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  Nori, Dried Seaweed Sheets
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  Cucumber
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  Avocado
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  Salmon(284g)
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  Sesame seeds
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  Soy Sauce, Low Sodium

Instructions

1. 1Cook the sushi rice according to package directions on the stovetop over medium heat, until the rice is tender and the water is fully absorbed (typically 15–18 minutes). Spread the cooked rice on a baking sheet and let it cool to room temperature for at least 1 hour before assembly.
2. 2While the rice cools, prep all fillings: slice the cucumber into thin matchsticks, slice the avocado into thin strips, slice the raw salmon into thin strips, and arrange each ingredient on a cutting board within arm's reach of your rolling station.
3. 3Place a nori sheet shiny-side-down on a sushi mat with the longer edge facing you. Dip your fingers in a bowl of water and spread approximately 1 cup of cooled sushi rice evenly over the nori, leaving a 1-inch border at the top and pressing gently to create an even layer that covers the bottom and side edges completely.
4. 4Lay the cucumber, avocado, and salmon in horizontal lines across the rice, then sprinkle with sesame seeds.
5. 5Lift the bottom edge of the sushi mat and roll it tightly over the fillings until the top 1-inch border of nori is exposed; use the mat to squeeze firmly. Wet the exposed nori border with damp fingers, then use the mat to complete the roll and squeeze all sides to pack tightly. Transfer to a cutting board and repeat with the remaining nori sheets and fillings to form 5 rolls.
6. 6Using a very sharp knife, cut each roll into 8 equal pieces, wiping the blade clean between cuts for clean edges.
7. 7Divide the finished sushi rolls evenly into 5 airtight containers while fresh, keeping each roll intact or cut as preferred for storage.
8. 8Serve with low-sodium soy sauce for dipping and enjoy within 1 day.