Stovetop, Pot (small), Peeler
Cook the rice according to the package instructions.
Be sure to use very fresh salmon, since it will be eaten raw!
Discard the salmon skin. Cut the salmon into thin slices.
Cut the avocado in half. Remove the peel & pit. Then cut the avocado into thin slices.
Once the rice is cooked, gently mix it together with the rice vinegar & a pinch of salt. Spread the rice onto a plate & refrigerate for at least 30 min.
Then it's time to make your maki! Place a nori sheet on a bamboo sushi mat (or plastic wrap).
Keep a small bowl of water nearby. Use your fingers to spread a layer of rice over the seaweed sheet, covering all but the top third. Dip your fingers in the bowl of water if the rice sticks to your hands.
Carefully smear a line of cream cheese along the middle of the rice. Then top the cream cheese with salmon & avocado slices. Add a bit of water to the top edge of the seaweed sheet, so it sticks closed after rolling.
Starting at the bottom, tightly roll up the maki toward the top edge. Be sure it's rolled very tightly! Then press the fold closed at the top.
Continue making the rest of your maki rolls.
Cover the maki with plastic wrap & refrigerate for 15-30 min. Then use a sharp knife to slice them into sushi pieces.
Serve with soy sauce & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Salmon & Avocado Maki Rolls" contains 693 Energy, 31 g of Fat, 73 g of Carbohydrates, 30 g of Protein, 8 g of Fiber.