Salmon and Cream Cheese Rolls

Prepare all ingredients.

Rinse the rice in cold running water until clear.

Pour water over the rice in a 1:1 ratio and cook in a saucepan over low heat under a lid for 20 minutes. Then let it steep off the heat for another 10 minutes. Alternative — cook it in a slow cooker.

Mix sugar, salt, and vinegar until the sugar is completely dissolved.

Rinse the kombu seaweed under running water and add it to the sauce.

Weigh the cooked rice. Use 250 g of sauce per 1 kg of rice.

Mix the rice with the sauce and let it cool for 10–15 minutes.

Cut the avocado in half, remove the pit, peel off the skin and cut into thin strips. Cut the cucumbers into thin strips.

Clean the salmon fillet, remove the skin, and slice thinly with a sharp knife into slices 1–1.5 mm thick.

Wrap the mat with plastic wrap, make a few cuts and release the air. Coat the film with a drop of mayonnaise so the rice doesn't stick.

Cut the nori sheet in half. Place half of the sheet on the mat with the rough side up. Spread 80 g of rice, leaving the far edge of the nori free, and cover the near edge with rice approximately 1 cm beyond the edge of the sheet.

Flip the nori with rice facing up. Lay a strip of cheese, cucumbers, and avocado. Roll it so that the rice is on the outside and the nori with filling is inside. Do not press the roll too hard. Repeat with all ingredients.

Place salmon slices on top of each roll.

Cut the rolls into six pieces and arrange on a plate.

Serve rolls with wasabi, pickled ginger, and soy sauce.