Maki Sushi Rolls

Steps

1. 1
   Rinse the rice in a bowl of cold water, swirling and draining, 5–6 times until the water runs almost clear, then leave it to drain in a sieve for 15 minutes — washing off the surface starch keeps the grains separate rather than pasty.
2. 2
   Put the rice and the 330 ml water in a heavy pan with a tight lid, bring to the boil over high heat, then cook on the lowest heat for 12 minutes; take it off the heat and leave it to steam, lid on, for 10 minutes more.
3. 3
   Meanwhile, warm 60 ml of the vinegar with the sugar and salt, stirring until dissolved; do not let it boil.
4. 4
   Tip the hot rice into a wide wooden or glass bowl, sprinkle over the seasoned vinegar and fold it in with slicing strokes of a rice paddle while fanning the rice, until glossy and cooled to body temperature, about 10 minutes; keep it covered with a damp cloth.
5. 5
   Cut the salmon into 1 cm-thick batons as long as the nori, the cucumber into long seedless strips and the avocado into thin slices.
6. 6
   Mix the cold water with the remaining 15 ml of vinegar for dipping your fingers, place a bamboo mat on the board with the slats running across, and lay a nori sheet on it shiny side down, long edge towards you.
7. 7
   With wet hands, spread about 180 g of rice evenly over the nori in a thin layer, leaving a 2 cm strip bare along the far edge; press lightly and don't pack it down.
8. 8
   Lay a line of salmon, cucumber and avocado across the rice about 3 cm from the near edge.
9. 9
   Lift the near edge of the mat and roll it over the filling in one movement until the rice edge meets the rice on the far side, squeeze gently along the length to firm the roll, then keep rolling to seal the bare nori strip, dabbing it with a little water if needed.
10. 10
    Rest each roll seam side down for 2 minutes, then cut it into 8 pieces with a very sharp wet knife, wiping the blade between cuts.
11. 11
    Serve at once with soy sauce, wasabi and pickled ginger.