Salmon sushi

Method

1. Wash your sushi rice 3 times and place in a rice cooker, add salt and cook until soft. (Can also use absorption method for pots)
2. Once rice is cooked, transfer to a glass bowl and add caster sugar and sushi dressing. Mix with a metal spoon and cover with tea towel until cooled.
3. Place sushi Yaki nori seaweed on top of a sushi roller, place rice onto seaweed and spread out, leaving a small empty line (around 1.5cm thick) at the end of the seaweed for rolling and sealing sushi.
4. Add mayonnaise, cucumber and salmon all in the middle of the sushi roll. Avocado optional.
5. Roll the sushi using the sushi roller up to the sealing line. Add a little water across the sealing line and then roll the sushi all the way firmly to seal.
6. Cut in half and place on a plate. Cover with cling wrap and refrigerate for 10 mins or until cool. Add a side of soy sauce and serve.