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Rinse rice in a fine strainer. Put rice and water in a pot over medium high heat. Once it is simmering, cover with a lid and turn heat down to low. Simmer for 20 minutes. Then turn off heat and keep covered for an additional 10 minutes.
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Wrap bamboo mat with plastic.
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Lay a sheet of seaweed on mat. When rice is done, cover seaweed with a thin layer of rice, about 1/3 cup. Wet your hands to keep rice from sticking to you. Gently press rice into seaweed. You can also spread the rice with the back of a spoon if that helps keep it from sticking.
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Cut the salmon into 1/2 inch wide, long strips and lay in the middle of the rice. Lay 1/2 of the avocado slices next to salmon. Top with a row of 1/2 the caviar.
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Using the mat, roll up the maki with gentle but firm pressure. Once the roll is complete, firmly squeeze the roll while it is in the mat.
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Use a sharp knife to cut the roll into 6-8 pieces.
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Repeat with the remaining 1/2 of ingredients.