We start with cooking rice. It is important to take rice that has not been previously oiled. Suitable varieties that are not very crumbly when cooked. It is necessary to prepare rice immediately before making sushi and do not store it in the refrigerator, as its texture will change and it will become very crumbly and dry. Wash 0.5 cups of rice several times. Cook in 1 cup of water for 25 minutes and leave it to cool.
At this time, you can prepare the remaining ingredients.
It is advisable to take pickled cucumbers as long as the size of a nori leaf. Cheese is also more convenient to take the same length, which is cut into cubes of 25 grams each. All the ingredients are divided into 4 parts (nori leaves). It is not always possible to eat cheese and cucumbers of the desired length. In this case, it will be necessary to shorten or make from several pieces.
It is important to take fat salmon. You can pickle it in your favorite way. I salted, sprinkled evenly on all sides with a mixture of salt and sugar (1:1) and stored in the refrigerator for 4 days (in a jar with a lid, where the fish is additionally covered with food film). Before using, I wash the salmon. I usually soak in cold boiled water for as long as the rice cooks and cools. This dish is already very salty, so, if desired, you can reduce the salt concentration by soaking.
I usually take the peritoneal part, where there is a lot of fish oil. Leaner pieces of salmon go to other dishes for baking. The taste is noticeably different if the salmon is not greasy.
The taste is also influenced by the type of cheese. Medium-hard Cheddar cheese is best suited (I had a marble 32% fat content and 37% moisture content). Mozzarella and Brick are not suitable (I have not tried it with others). Delicious, but a completely different type of sushi is formed if you use Philadelphia cheese.
Avocado brings its own unusual taste and complements the range of taste of this dish. It is important that it is ripe and slightly soft.