Place 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 let cool.
Peel and slice the avocado, place it in a container and squeeze lemon juice on top, making sure to turn the avocado to coat both sides well with the juice.
Divide the rice among the nori sheets and spread evenly, leaving a 1 cm border at the top and bottom. Place the salmon on top of 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.
Moisten the top edge with a little water to help seal the roll. Repeat the process to make 4 rolls. At this stage, the rolls can be individually wrapped in plastic wrap and left to cool until ready to serve.
Using 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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