Lindon’s mixed Nori Rolls

Method

1. Rinse the rice in a sieve until the the water runs mostly clear. Drain and add to a rice cooker with the water. Set to Cook. Once cooked fold in the sushi rice seasoning gently, avoiding much stirring to retain rice grain integrity. Set the seasoned rice aside to cool.
2. While the rice is cooking prepare the sushi rice seasoning. Mix the sushi rice wine vinegar, sugar, and salt together. Agitate with a wooded spoon until the sugar and salt are dissolved. Once the rice is cooked, fold in the sushi rice seasoning gently, avoiding much stirring to retain rice grain integrity. Set the seasoned rice aside covered to cool. For faster cooling place covered rice in the fridge.
3. While rice cools prepare the roll contents. Slice the cucumber longways for a cross section between 0.5 and 1cm. Cut the avocado in half longways about the seed, twists to release the seed and then cut each half in half again to make peeling the avocado easy. Cut the avocado quarters longways in the same sizing as the cucumber.Mix the tuna and the mayonnaise in a bowl. Season with pepper if desired.Separate the smoked salmon fillets.
4. Once the rice is cooled, place the norishiny side down (textured/rough side up) on your bamboo mat and apply the rice to 2/3 of the nori. Add your desired roll contents along the base of the nori and roll. As you roll the last third of each roll, apply a small amount of water to the bare nori to assist it sticking to the roll.Popular combinations are cucumber, avocado, salmon; cucumber, avocado, tuna.Keep rolling until all the ingredients have been used, setting the full rolls aside on a chopping board.For more variation, cling film your bamboo mat and add sesame seeds for inside-out rolls.
5. Rolls can be stored whole in a sealed container in the fridge for cutting and plating within 24hrs, and ideally cut and plated to eat within 30min.Use a sharp wet knife to cut you rolls and plate up with Japanese style soy sauce. Wet the knife every few cuts for the cleanest of presentation.Enjoy!