Salmon Avocado Maki Rolls

recipe

• Step 1
  Rinse the rice until the water runs clear. Cook according to the instructions on the package.
• Step 2
  If using frozen salmon, defrost by putting it in a zipper storage bag submerged in room temperature water.
• Step 3
  Discard the salmon skin. Cut the salmon into thin slices.
• Step 4
  Cut the avocado in half, remove the skin and pit and cut into thin slices.
• Step 5
  Once the rice is cooked, add the rice vinegar and gently mix. Place the rice on a plate to cool.
• Step 6
  Once the rice has cooled, start forming the maki. Place a sheet of seaweed on a bamboo mat (or plastic wrap).
• Step 7
  Keep a small bowl of water nearby to dip your fingers to avoid the rice from sticking. Spread the rice out on the seaweed, forming a 3-4 inch strip.
• Step 8
  Spread the cream cheese on top of the rice, followed by the salmon and avocado slices. Add a little bit of water to the end of the seaweed sheet to make sure it sticks when rolled.
• Step 9
  Start rolling by pressing firmly with your hands to make sure the roll is tightly sealed.
• Step 10
  Continue with the remaining maki rolls.
• Step 11
  Refrigerate the rolls for 30 minutes to allow them to firm up and then cut into slices with a sharp knife.
• Step 12
  Serve with soy sauce and enjoy!