Maki Sushi RollsMaki Sushi Rolls巻き寿司巻き寿司

Step 1: 手順1：Rinse the rice in several changes of cold water until the water runs almost clear. Soak for 30 minutes, then drain well.米を冷水で数回、水がほぼ澄むまで研ぐ。30分浸水させ、よく水を切る。

Step 2: 手順2：Cook the rice with the water in a rice cooker, or bring to a boil in a covered pot, turn the heat to the lowest setting for 12 minutes, then rest off the heat, still covered, for 10 minutes.炊飯器で水とともに炊く。鍋の場合は蓋をして沸騰させ、ごく弱火で12分炊いたら火を止め、蓋をしたまま10分蒸らす。

Step 3: 手順3：Warm the rice vinegar, sugar and salt until dissolved. Spread the hot rice in a wide bowl, pour the vinegar over a spatula and fold with cutting motions while fanning the rice until it cools to body temperature. Cover with a damp towel.米酢、砂糖、塩を温めて溶かす。炊きたてのご飯を飯台か広いボウルに広げ、しゃもじに伝わせて合わせ酢を回しかけ、うちわであおぎながら切るように混ぜて人肌まで冷ます。濡れ布巾をかけておく。

Step 4: 手順4：Cut the salmon into 1 cm-thick strips and the cucumber and avocado into long batons.サーモンを1cm角の棒状に、きゅうりとアボカドを細長い棒状に切る。

Step 5: 手順5：Lay a nori sheet shiny side down on a bamboo mat. With wet hands, spread one-sixth of the rice evenly over it, leaving a 2 cm strip bare along the top edge. Sprinkle with sesame seeds.巻きすの上に海苔を光沢のある面を下にして置く。手を濡らし、酢飯の6分の1を均一に広げ、奥側2cmは空けておく。ごまをふる。

Step 6: 手順6：Line salmon, cucumber and avocado across the lower third. Lift the mat and roll away from you, tucking the filling in tightly, then press to seal the bare edge with a dab of water.手前3分の1にサーモン、きゅうり、アボカドを並べる。巻きすを持ち上げて具を押さえ込むように奥へ巻き、空けた部分に少し水をつけてとめる。

Step 7: 手順7：Cut each roll into 8 pieces with a sharp, wet knife, wiping the blade between cuts. Serve with soy sauce, pickled ginger and wasabi.よく切れる包丁を濡らし、1本を8切れに切る。切るたびに刃を拭く。醤油、ガリ、わさびを添える。