Rinse and drain the rice. Then, add it to a pot with the water.
Cover, bring to a boil and simmer the rice for 25 minutes.
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Then, turn off the heat and let the rice cook in its steam for 10 minutes with the lid on.
Season the rice with vinegar, maple syrup, and a pinch of salt. Fluff it in a tray to make it cool down faster.
Slice the salmon and avocado into strips. Then, lay one nori sheet on the sushi mat.
Spread the rice over the nori, leaving a 6 cm gap at the top. Then, and cover it with salmon and avocado.
Lift the mat from the bottom edge and firmly roll the nori over the filling.
Brush the top edge of the nori with water and seal the roll.
Slice the roll into 8 pieces using a dampened knife and serve.
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