Futomaki Roll

1. Preparing and cooking of the rice
2. In a small saucepan over medium heat, add the rice vinegar, sugar and salt. Mix well and heat, without boiling, stirring frequently, until the sugar and salt melt.
3. Remove from heat and let cool.
4. Add the rice into a bowl and wash it with clean water, rubbing it between both hands until the water becomes translucent (change the water 4 times).
5. Let the rice soak in water for 5 minutes. Then, drain it and rest the rice in a colander for 30 minutes.
6. In a non-stick saucepan, add the rice and water, mix and cover with a transparent glass lid.
7. On a medium heat, from the first boil, reduce the heat and simmer for about 10 minutes over low heat, always covered and above all without stirring.
8. Remove the pan from the heat, let sit again for 10 minutes.

Futomaki

1. Cut the salmon lengthwise into ½ inch (1 cm) wide strips.
2. Cut the avocado lengthwise into ¼ inch (½ cm) wide strips.
3. Wash the chives and leave the sprigs whole.
4. Prepare 3 cutting boards, a slicing knife, a maki sushi mat and plastic wrap.
5. Have a large bowl filled with water nearby so you can wet your hands, as well as a cloth to clean the knife if necessary.
6. Bamboo maki mats, or makisu, are ideal for rolling up sushi, but the rice or toppings risk getting stuck between the wooden rods.
7. To avoid this, simply wrap the mat in plastic wrap. To do this, unroll a good length of plastic wrap, place the mat on top, fold the plastic wrap over it, possibly make a turn. Close the sides.
8. The mat is protected and easy to clean with a sponge between each use.
9. Place a sheet of nori seaweed on the maki mat, shiny side down.
10. Moisten the hands and spread an even layer of rice a little less than ½ inch (1 cm) thick over the entire surface of the nori seaweed, leaving a ¾ inch (2 cm) strip uncovered facing away.
11. Place a quarter of the salmon, a quarter of the chives, a quarter of the crab meat and a quarter of the avocado and cucumber side by side, in the center of the rice, along the entire length of the nori sheet.
12. Grab the bamboo mat and roll it up in front, so as to enclose the toppings in the middle of the rice.
13. Press the mat firmly, bringing it closer so as to hold the maki tightly and stick the ingredients together. The goal is to avoid the presence of air inside the roller.
14. Continue by rolling the mat forward, until covering the strip of nori seaweed left empty.
15. The humidity of the preparation will then stick the seaweed to itself and weld the maki.
16. If the seaweed does not stick well, brush the strip with a little water with the fingertip.
17. Transfer the maki roll thus formed, out of the mat, to another cutting board. Then place the mat on top.
18. Press with both hands to expel as much air as possible, distribute the filling, and finish shaping the final shape of the futomaki.
19. This gesture also allows all the ingredients to be welded together again.
20. If necessary, pack the ends and roll to obtain a very round shape.
21. Place the roll on another clean cutting board. If it sticks a little to the board, do not insist and gently slide the blade of the knife underneath to loosen it.
22. Moisten the knife blade with a damp towel.
23. Cut the maki in two in the middle, using a broad, quick motion back and forth to slice the seaweed without crushing it.
24. Repeat the same action for each half, and once again to end up with 8 bites of equal size.
25. Repeat the same operation until the algae leaves and ingredients are used up.
26. Arrange the futomaki on a plate and serve with soy sauce, wasabi and pickled ginger.
27. It is best to eat the maki immediately so that the nori sheet retains its crispiness.