Step 1

Wash your sushi rice 2 to 3 times in fresh water

Step 2

Put the rice in a pan, add water (about 2 cm above the rice) and cover. There should be enough water to steam boil, but not too much. If too little, the water evaporates completely, and the rice will burn.

Step 3

Boil for 5 minutes, Simmer for 12 minutes, Let it rest covered for 10 minutesDo not open the pan while cooking as the steam will evaporate.

Step 4

In a small pan heat up the rice vinegar to dissolve the sugar and the salt

Step 5

Add the syrup to the rice. Mix and let it cool down completely.

Step 6

Best if rested for 1/2 day in the fridge

Step 7

Cut the salmon in small slices with a sharp knife

Step 8

Cut the avocado in slices

Step 9

and the scallion in strings

Step 10

Position your sushi mat and take your first sheet of Nori

Step 11

Shining part down and cut traces perpendicular to the mat sticks

Step 12

To spread the rice over the Nori keep your hands wet so the rice doesn't stick to your fingers

Step 13

To make a thin layer of rice, lay a cling film over the rice and

Step 14

roll it flat with a rolling pin

Step 15

With your finger, spread some wasabi along the edge of the rice

Step 16

Lay over the wasabi line the salmon, the avocado and the scallion strings

Step 17

Starting from the side with the filling

Step 18

keeping it tight with the mat

Step 19

Lift the mat

Step 20

Slice with a VERY sharp knife

Step 21

Maki Sushi Rolls

Step 22

Next Nori sheet

Step 23

This time turn it up-side down

Step 24

Lay your filling over the Nori

Step 25

and roll

Step 26

remove the cling film

Step 27

Spread the sesames seeds over a tray

Step 28

and roll

Step 29

repeat - slice

Step 30

Uramaki Sushi

Step 31

Enjoy a homemade Sushi with plenty of salmon