Super easy hand roll recipe

Cooking method:

1. Cook rice in a rice cooker or saucepan. How to cook in a saucepan. Rinse the rice 4 times, combine with water in a 1:1 ratio, cover with a lid, bring to a boil, turn down the heat to low and cook for 10 minutes. Turn off the heat, lift the lid of the pan and quickly cover the rice with a thin towel and place the lid on top. Leave the rice in this position for 15 minutes. All excess moisture will be absorbed into the towel, and the rice will be perfectly sticky, but at the same time crumbly. Season the rice with Tamaki rice dressing, stir gently and leave for 10 minutes to completely absorb the dressing.
2. Cut the fish into slices.
3. Cut the avocado in half, remove the pit, cut the flesh into long slices and peel them.
4. Cut the cucumbers into slices. Cut out the core, it is not needed.
5. Tear the iceberg lettuce with your hands.
6. Cut the nori sheets in half.
7. Place a sheet of nori in front of you, shiny side down, wide side facing you. Take some rice and place it on the nori on the right, spreading it into a thin layer. Add a little wasabi to the center if desired. Place iceberg lettuce, cucumber, salmon and avocado on rice and top with Tamaki lemongrass sauce. Fold the top right corner of the nori over the filling. Lift the roll and wrap the free end of the nori around the filling, creating a cone shape. Moisten the edge of the nori with water and press.
8. Place hand rolls on a plate. Garnish with sesame seeds.