Sushi Burrito with Salmon, Avocado and Cucumber

Sushi rice

• 180 g Sushi rice
• ½ tsp Fine sea salt
• 30 ml Rice vinegar
• 2 tsp Caster sugar

Filling and dressing

• 200 g Salmon fillet, sashimi-grade
• 1 medium Cucumber
• 1 large Avocado, ripe but firm
• 2 tbsp Soy sauce
• 3 tbsp Mayonnaise
• 2 tsp Roasted sesame seeds
• 2 pieces Nori sheets

1. Rinse the sushi rice in cold water until the water runs mostly clear. Tip into a saucepan, cover with fresh water by about 2 cm, then bring to the boil. Cover, reduce to a very low heat and cook for 12 minutes, then take off the heat and leave covered for 10 minutes.
2. In a mixing bowl, stir together the rice vinegar, caster sugar and fine sea salt until dissolved. Tip the hot rice into a wide bowl and gently fold in the vinegar mixture. Spread the rice out slightly and leave to cool to room temperature.
3. While the rice cools, slice the salmon into long strips. Cut the cucumber into thin batons and slice the avocado. In a small bowl, mix the soy sauce and mayonnaise to make a creamy dressing.
4. Lay a nori sheet on the board with the shiny side down. Spread half the rice over the nori, leaving a 2 cm border at the top edge, then sprinkle over half the roasted sesame seeds. Arrange half the salmon, cucumber and avocado in a line across the lower third, then drizzle with half the dressing.
5. Roll up tightly like a burrito: fold the bottom up over the filling, fold in the sides, then roll to seal, using a dab of dressing on the edge if needed. Repeat with the second nori sheet and remaining ingredients. Slice each burrito in half with a sharp knife and serve straight away.

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