Cook the rinsed rice with konbu. When done, add sushi vinegar and mix quickly. Let it cool down.
Cut the salmon into 1 cm wide strips. Peel the avocado and also slice into 1 cm wide strips. Julienne the cucumber into 1 cm strips.
Lay a sheet of plastic wrap on your sushi mat. Spread a thin layer of sushi rice. On the rice, place the cucumber, salmon, and avocado.
Place a sheet of nori on top. The key is to place the nori slightly below the top.
Roll the plastic wrap and sushi mat tightly.
Open up the plastic wrap. Sprinkle some white sesame seeds on the wrap. Roll the sushi around so that the sesame seeds stick to it. With the sealed side down, cut into 1 cm wide slices to finish.
For your information, the second from the right is my California rolls. I also made char siu rolls and grilled eel rolls.
Story Behind this Recipe
People eat ehoumaki for Setsubun. But I wanted to make it more interesting. So, I made all sorts of sushi rolls using different ingredients.
If the sushi is difficult to cut, try warming your knife in hot water and wiping it dry before using. California rolls are more delicate than regular sushi rolls. Make sure to wrap it up nice and gently.