Salmon and Avocado Uramaki Rolls

Thermomix recipe: Salmon and Avocado Uramaki Rolls. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 300 g sushi rice
• 1000 g water (for cooking rice)
• 6-8 sheets nori (seaweed)
• 200 g fresh salmon fillet, skinless and boneless
• 1-2 ripe avocados
• 1-2 tbsp toasted sesame seeds (optional)
• 50 g rice vinegar
• 20 g sugar
• 5 g salt
• Soy sauce, pickled ginger, and wasabi (for serving)

Instructions

1. Place 300 g sushi rice into the simmering basket. Rinse thoroughly under cold running water until the water runs clear. Set aside to drain.
2. Add 1000 g water to the mixing bowl. Insert the simmering basket with the rinsed rice. Cook 20 min / Varoma / Speed 2. Remove the simmering basket with the aid of the spatula and transfer the cooked rice to a large, non-metallic bowl. Fluff gently with a spatula and allow to cool slightly.
3. Without cleaning the mixing bowl, add 50 g rice vinegar, 20 g sugar, and 5 g salt. Mix 30 sec / Speed 2, or until sugar and salt are dissolved.
4. Pour the sushi vinegar mixture evenly over the warm rice. Gently fold the rice with a spatula, fanning it as you go, until the rice is glossy and cooled to body temperature. Cover with a damp cloth to prevent drying.
5. Slice 200 g fresh salmon fillet into thin strips (approx. 0.5 cm x 0.5 cm x 10 cm). Slice 1-2 ripe avocados into similar strips. Set aside.
6. Place a bamboo sushi mat on a clean surface. Lay a sheet of nori (seaweed side up) on the mat.
7. Wet your hands slightly. Take about 100-120 g of prepared sushi rice and spread it evenly over the nori sheet, leaving a 1 cm border at the top edge. Sprinkle with sesame seeds if desired.
8. Carefully flip the nori sheet over so the rice side is now facing down on the mat, and the nori is facing up. The border should be at the bottom.
9. Arrange salmon and avocado strips horizontally across the center of the nori sheet.
10. Using the bamboo mat, carefully roll the uramaki, pressing gently to ensure a tight roll. Moisten the top edge of the nori to seal the roll.
11. Repeat with remaining ingredients to make 6-8 rolls.
12. Using a sharp, wet knife, slice each roll into 6-8 pieces. Serve immediately with soy sauce, pickled ginger, and wasabi.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.