Smoked Salmon and Avocado Roll (Uramaki)

Preparation

1. Cut avocado and gherkins into strips. 
2. Place 1 nori sheet on the sushi mat.
3. Spread the sushi rice on it with wet fingers.
4. Turn over completely.
5. Spread wasabi paste and cream cheese lengthwise along the middle.
6. Place avocado and gherkins strips lengthwise on top.
7. Roll up the roll.
8. Top with salmon strips.
9. Wrap in cling film and fix with sushi mat. 
10. Carefully remove the cling film and cut the roll into 8 equal pieces.
11. Arrange with wild salmon caviar, radish slices, dill, pickled ginger and wasabi paste.

*Sushi rice (approx. 1 kg cooked sushi rice)

• 450 g (540 ml) Japanese rice 
• 450 ml water 

Cook rice first then season with 

• 100 ml Kikkoman seasoning for sushi rice

or alternatively: 

• 70 ml rice vinegar 
• 30 g sugar 
• 15 g salt 

Tip: When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.