Simple Sushi Platter

Step 1

Pour 2 tablespoons of rice vinegar over the 2 cups of cooled sushi rice in a large bowl and stir gently with a wooden spoon until the vinegar is evenly distributed and the rice looks slightly glossy, about 1 minute.

Step 2

Pat the 8 ounces of salmon dry with a clean paper towel, then place it on a cutting board and slice it into 1/4-inch-thick rectangles by cutting straight down through the width of the fillet.

Step 3

Place the cucumber on a cutting board and slice it lengthwise into thin 1/8-inch-thick sticks by laying it on its side and slicing along its length, like cutting a carrot into matchsticks.

Step 4

Cut the avocado in half lengthwise around the pit, twist the halves apart, remove the pit with a spoon, then scoop the flesh out of each half with a spoon and slice it into 1/4-inch-thick slices.

Step 5

Spread the seasoned rice across a large wooden or ceramic board or serving platter in a 1/2-inch-thick even layer, creating a rectangular bed about 10 by 6 inches.

Step 6

Arrange the salmon slices in a single layer covering the left third of the rice, slightly overlapping each slice.

Step 7

Arrange the cucumber sticks in a neat bundle in the center third of the rice, standing them upright or laying them parallel to one another.

Step 8

Arrange the avocado slices in the right third of the rice, overlapping them slightly to cover the area.

Step 9

Pour 3 tablespoons of soy sauce into a small shallow bowl and place it at one corner of the board for dipping.