Philadelphia Rolls

Prepare all the ingredients.

Rinse the rice in cold running water until the water runs clear.

Pour rice with water in a 1:1 ratio and cook in a saucepan on low heat with the lid on for 20 minutes, then let it steam off the heat for another 10 minutes. Alternatively, you can simply use a rice cooker.

Mix sugar, salt, and vinegar until the sugar is completely dissolved.

Rinse the kombu under running water and add it to the prepared sauce.

Weigh the cooked rice to determine how much sauce is needed. For 1 kg of cooked rice, 250 grams of sauce is required.

Then mix again and leave for another 10-15 minutes for the rice to cool.

Cut the avocado in half, remove the pit, peel it, and slice it into thin strips. Also, slice the cucumbers into thin strips.

Clean the salmon fillet, remove the skin, and slice it into pieces 1-1.5 mm thick with a sharp knife.

Wrap the mat in food film, make several cuts in the film, and release the air from underneath. Grease the film with a drop of mayonnaise so that the rice doesn't stick.

Cut the nori in half and place one half on the mat with the rough side up, spreading 80 grams of rice on it, leaving the far edge of the nori uncovered, and placing the rice about 1 cm away from the edge of the nori closer to you.

Flip the nori up, place a strip of cheese, cucumbers, and avocado on it. Roll it so that the rice is on the outside and the nori with the filling is inside. Do not squeeze the roll too tightly. Do the same with all the ingredients.

Place slices of salmon on top.

Cut the rolls into six pieces and place them on a plate.

Serve the ready rolls with wasabi, pickled ginger, and soy sauce.