Hosomaki: avocado and smoked and grilled salmon |

Preparation time: 45 min

• Rice

  Rinse the rice 3–4 times in a row by covering it with cold water and gently stirring it for 10 seconds. Then drain the rice.

  Cooking methods:

  1- To cook in a pot, bring the water to a boil before adding the rice, reduce the heat (to a simmer), cover, and let cook for 20 minutes. Then turn off the heat and let it rest, covered, for 5 minutes.

  2- To cook in a rice cooker, add the water and rice, and let it cook (about 40 minutes).

  Using a whisk, mix together the rice vinegar, sugar, and salt.

  When the rice is cooked, add the vinegar mixture and stir very gently.

  Let the rice rest for 15 minutes before using it.

• Roll

  Cut the nori sheets in half.

  Spread the rice over the entire surface of the seaweed placed horizontally before turning it upside down. Stir in the avocado, roll up and squeeze.

  Spread a carpet of smoked salmon on cling film, place the Hosomaki on it, roll up to wrap the Hosomaki in this thin layer of smoked salmon.

  Cut into six and gently grill everything with a blowtorch.