Rinse the rice until clear water, drain in a sieve and leave for 1 hour. Then pour 250 ml of cold water, cover and bring to a boil. Simmer, lid on, for 7 minutes, then remove from heat and let stand another 10 minutes. While the rice is infused, completely dissolve the salt (1/4 tsp) and sugar in vinegar or white wine on low heat, not boiling. Pour the resulting dressing is still warm rice. All mix thoroughly and let cool to room temperature.

Onion RUB on a grater. Green onions, dill and finely chop the eggs. Grated onion mix with chopped greens. This time I didn't have green onions, so I cook without it. Avocado and salmon cut into small pieces. Boiled carrots RUB on a grater or cut into cubes.

Put "Salmon under a fur coat" layers: first, firmly tamp the layer of rice.

Then put the salmon.

Spread with mayonnaise (or other dressing) and sprinkle with dill and green onions.

The next layer is the avocado. Everyone's a little salt and pour lime juice or lemon juice.

Chopped eggs mixed with your chosen seasoning (mayonnaise, sour cream, cream, yoghurt). Put the resulting mixture as the next layer.

Then decorate the salad of boiled carrots and cover with mayonnaise or other seasoning. For the holidays I still decorate red caviar. Ready salad put into the fridge to infuse for 6 hours. Bon appetit!