Wash rice in cold water until the water is clear (this is exactly seven times, the Japanese this number is considered magical, and even so they washed the rice seven times). Pour water to 1.5 cm above the rice. To put on a high heat and bring to boil. (Without the cap) once the water is boiling, add a piece of seaweed konbu, rearrange the cauldron with rice on the smallest fire, close tightly with a lid and do not open for 15 minutes. (I turn on the oven timer). After 15 minutes turn off the heat, get konbu, to put between the lid and the pot several paper towels. Leave for another 10 minutes. All the steam will be absorbed into the towel and the rice is crumbly. Prepare the filling for rice. To do this, mix the vinegar, salt, sugar. ( for 2 cups of rice 8 teaspoons rice vinegar Kikkoman, 4 tsp sugar, 1 tsp salt). Put in microwave for 30 seconds to the sugar and salt have dissolved. Pour the filling into the rice and circular movements stir with a wooden spatula. Leave to cool slightly. Rice will be a little sticky.

So look konbu - they have a strange salty soda taste. I want to say that if they are not available - you have lost nothing, the taste of rice from their existence (absence) will not change, but the refills - Yes. Rice vinegar for sushi "Kikkoman" - ideal (without much flattery to the sponsor I have always used and will continue to use only this brand), but if there is nowhere to buy, you can substitute white balsamic.

At this time the cut is cleaned from the bones and skin of salmon and avocado in thin strips.

From the nori sheets cut to 4cm, because the sheet is large enough, (this ribbon can be used for stucco sushi). Take a Mat, lay it on the nori sheet. Constantly wetting your hands in water, spread the rice on the algae. Rice in any case not be pressed, it needs to be "air", otherwise the sushi will "stone". On top of the rice put a strip of salmon and avocado.

Using the Mat to roll and roll. Leave 1 cm from the edge for gluing roll. If the algae is too dry, moisten the edge with water. So the faster roll will stick together.

Two cups of rice, I get exactly 8 rolls.

A very sharp knife, moistened it with water, cut the roll in 6-8 pieces. Serve with soy sauce Kikkoman, preferably with a green lid, it contains less salt and, of course, with ginger and wasabi. They not only stimulate the stomach, but also kill germs.