For the garnish:
1 cucumber
2 avocados
200g of fresh or smoked salmon
Nori sheets
Sesame
Coriander
Slices of So'Boutargue.

1- Prepare the Sushi Rice:
2- Rinse the rice until the rinse water is no longer cloudy. Let drain.
3- Immerse the rice in 1.5 times its volume of water. When it comes to the boil, give a spatula stroke and cook for 15 minutes over low heat and covered.
4- Leave the rice to cool for a few moments, and incorporate the sugar previously dissolved in the rice vinegar.
5- Then, prepare the rolls:
6- Cut the salmon, cucumber, avocados into strips.
7- Spread a sheet of celophane on the work surface.
8- Moisten your hands (with rice vinegar for example).
9- Lay the seaweed sheet widthwise, and cover it with a layer of rice. Leave one or two centimeters uncovered on the upper width so that you can easily close the roll afterwards.
10- Place in the direction of the width a strip of salmon, one of cucumber, one of avocado. Sprinkle with sesame seeds and chopped parsley.
11- Roll up the seaweed using celophane. Dampen the strip left loose for easier closure. Place in the fridge.
12- Repeat the same operations until you run out of ingredients.
13- Before serving, cut the rolls into 2 to 3 cm strips and place your thin slices of So'Boutargue on them.

Bon appétit!