Sushi roll california

Prepare the sushi rice according to package instructions (boiling it, then seasoning it with a mixture of rice vinegar and salt).

Cut the avocado, salmon and cucumber into julienne strips. Spread the nori seaweed sheet, and pour the rice on the whole sheet first, except for a row at one end that we will moisten so that it sticks and closes the roll.

Next, add the philadelphia, and mount on top the salmon, cucumber and avocado, so that it covers the entire column and roll it up tightly as we turn it so that it is well pressed. To close the roll we dip the nori seaweed where we have not put rice. And reserve in the refrigerator for about 15-30min so that the roll is well tightened.

After those 30 minutes, proceed to cut the sushi roll, wet the edge of a knife that cuts very well, and gently cut the roll and ready! Accompany it with a little soy sauce and you will see how delicious!