Tuna, Avocado and Salmon Maki Sushi Platter – Gluten-free version

👨‍🍳 Method

For the Cooked rice

1. 1
   Rinse the rice in cold water until the water runs clear, and drain.

   Colander
2. 2
   In a pot, bring the water to a boil, add the rice and stir once.

   StovePot
3. 3
   Turn down to low, cover and simmer 15 minutes' without opening the lid'.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 4
   Turn off the heat and leave covered for 10 minutes.

   Lid
5. 5
   Dissolve the sugar in the rice vinegar and mix into the hot rice with cutting strokes.

   Silicone spatula

   💡Fold in the seasoning with cutting strokes rather than stirring: the grains stay whole, and the rice is only as sticky as it needs to be.

To assemble

1. 6
   Lay a nori sheet on the sushi mat and spread the rice on the bottom third of the sheet.

   Sushi mat
2. 7
   Lay one filling in a line along the rice, a different one in each roll: the salmon, tuna and avocado.
3. 8
   Using the mat, roll into an even, closed cylinder, and seal the edge of the sheet with a wet finger. Repeat with the remaining sheets.

   Sushi mat

   💡Roll into a closed cylinder, but don't pack the filling too tightly.
4. 9
   Slice the rolls with a sharp knife and arrange on a platter.

   KnifeCutting board
5. 10
   Serve with the gluten-free soy sauce and wasabi.

   Serving platter