Put the rice in a small saucepan with 600ml of water. Bring to a boil and cook for 10 minutes or until the water is absorbed and the rice is tender. Stir in the vinegar and sugar, cover and cool.
Peel and cut the avocado into slices, put it in a container and squeeze the lemon on top, be sure to flip the avocado so that it is well covered with the juice on both sides.
Divide the rice between the nori sheets and spread evenly, leaving a 1 cm border at the top and bottom. Place the salmon on the rice, followed by the chives and finally place the avocado in the center.
Fold the bottom edge of the nori seaweed sheets over the filling and roll tightly.
Dampen the top edge with a little water to help seal the roll. Repeat the procedure to make 4 rolls. At this stage, the rolls can be individually wrapped in cling film and allowed to cool until ready to serve.
With a serrated knife, cut each roll into 8 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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