Hosomaki: avocado and smoked and grilled salmon |

Preparation time: 45 min

• Rice

  Allow one cup of raw rice per person. In a rice cooker, rinse the rice 3 times in clear, cold water.

  Drain well, when cooking, add the same volume of water as rice. Cook 45 minutes, no matter how much rice you have to cook. Remove the rice once cooked and add 50 ml of seasoned rice vinegar per cup of raw rice you have cooked.

  Stir very gently until the vinegar is completely absorbed by the rice, leave to stand for a few minutes.

  Voila, your rice is ready!

• 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.