Sushi platter

Method

1. Preparing the Sushi Rice 1. Rinse the rice at least three times, or until the water runs completely clear. This removes excess starch and ensures a light, fluffy texture. 2. In a saucepan, combine 2 cups of rice with 3 cups of water. Cover with a lid and bring to a boil. 3. Once boiling, reduce the heat to low and let it simmer for 10 minutes without removing the lid. 4. After 10 minutes, remove the saucepan from the heat and allow the rice to rest for another 10 minutes, keeping the lid on to retain the steam. 5. While the rice is cooking, prepare the seasoning by mixing 4 tablespoons of rice vinegar, 1 tablespoon of sugar, and a generous pinch of salt. Stir until fully dissolved. 6. Once the rice has rested, gently fold the vinegar mixture into the rice using a wooden spoon. Be careful not to crush the grains, the goal is to keep the rice light and airy. 7. Allow the rice to cool to room temperature, then refrigerate for at least 1 hour before assembling the sushi.
2. Assembling the Sushi Rolls 1. Slice the salmon, avocado, and cucumber into thin, even strips. 2. Wrap your bamboo mat with cling film to prevent sticking. 3. Place a sheet of nori on the mat and evenly spread a thin layer of rice over the surface, pressing gently without crushing the grains. A thin layer ensures a well-balanced roll. 4. Arrange the salmon, avocado, cucumber, and cream cheese horizontally across the center of the nori sheet. 5. Using the bamboo mat, carefully roll the sushi into a tight cylinder, applying gentle pressure to shape it evenly.
3. Finishing TouchUsing a sharp knife, slice each roll into pieces approximately 3 cm thick. For clean, precise cuts, wipe the blade with a damp cloth between slices.For extra flavor and texture, sprinkle the sushi with sesame seeds and/or crispy fried onions.Arrange neatly on a plate and serve with soy sauce on the side for dipping.