Place the rice vinegar in a small pot with salt and pepper.
Light a small fire under the pot and heat while rotating and rocking of the pot gently - until the salt and sugar dissolve into liquids.
As soon as this happens - turn off the flame.
Now you have Sushi Vinegar.
Now you must wait until the rice and vinegar have cooled to room temperature.
With the help of a wooden spoon - move the rice into a bowl and pour the vinegar over it.
Mix well!
Preparing the vegetables
.Vegetables for sushi should be thin and long
Carrots - Peel and cut- to the size of matchsticks (2-3 mm maximum width).
Cucumber - leaving the shell (make sure its properly washed) and cut into long matchsticks. (2-3 mm maximum width)..
Avocado - cut into long sticks a half CM wide.
Smoked salmon - Cut the smoked salmon into half a cm wide strips.
!Making the roll
First of all - organize a bowl of cold water.
Lay the Sushi mat lengthwise (refer to picture)
Lay a piece of Nuri Seaweed on top - rough side up.
Dip your hands with water, and take a handful of rice.
Press the sushi rice to a thin layer about 3 mm.
Repeat this process until all (part the top 2 cm) is covered in rice.
Begin to place the vegetables (1 cm from the start) along the rice.