Salmon and avocado Uramaki

We wash the rice with water until it comes out clean. It is necessary to have patience since we are going to be a little while.

Put the rice in a pot with 300 ml of water.

Roll up with one hand and the other hand holding the plastic wrap. Press as you roll it so that it is tight.

Add the sesame seeds and cut into slices.

Serve with soy sauce.

We cook the rice over medium heat if we have glass-ceramic, over low heat if we use stove. We leave in the fire until holes appear (10 minutes approx).

Remove from the heat and let it rest for 10 minutes with the lid on so that it finishes cooking with its own heat.

In another pot, mix the sugar, vinegar and salt. Keep stirring until the sugar melts.

Mix everything together, being careful not to break the rice.

Let stand until the rice cools down.

With a mat (you can find them in any Asian bazaar), place a piece of plastic wrap on top, the nori seaweed and the rice.

It is important to press the rice (not too much) because in the next step you have to turn it over. If it is not well premeasured it will be a disaster.

Cut the avocado and salmon (previously cleaned) into strips.