Salmon sushi rolls

Makes: 16 small rolls

Ingredients (serves 4)
1 cup sushi rice, rinsed
1 tablespoon seasoned rice vinegar
4 nori sheets (dried, roasted seaweed)
1/2 avocado, sliced lengthways
Small (100g) can red salmon, drained, flaked
1/2 cucumber, cut into thin strips
1 small carrot, grated
soy sauce, to serve

Method
Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes.

Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.

Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges. Place one-quarter of the avocado along the edge facing you. Top with onequarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables.

Slice each roll into 4 pieces. Wrap in plastic wrap.

Notes
You'll need a sushi mat for this recipe. You can find bamboo sushi mats in the Asian section of the supermarket or at Asian grocery stores.