Smoked Salmon Sushi

Ingredients

• White rice

  Short-grain, cooked

  1 cup or 186g

• Rice wine vinegar

  ¼ cup or 60g

• Sugar

  White, granulated sugar

  ⅛ cup or 25g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Seaweed

  Laver, raw

  2 sheets or 5g

• Chinook salmon

  Fish, smoked

  2 oz, boneless or 57g

• Cucumber

  Peeled, raw

  1 large or 280g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Wasabi paste

  ½ tbsp or 8g

Directions

1. Cook the rice in a rice cooker, according to your cooker's instructions. Use only short or medium grain. Do not use the stovetop! Rice made on the stovetop will not work for sushi; it won’t be the right consistency. 1/3 cup of dry will typically make 1 cup of cooked rice.
2. Combine the rice wine vinegar, sugar, and sake into a bowl. This mixture is called "Su". A Sushi Su is always 4 parts rice wine vinegar, 2 parts sugar, 1 part sake or mirin for EVERY 1 part rice. Add your Su to the rice while it is still hot, gently folding to incorporate, then allow sushi rice to cool till it is just slightly warm.
3. While your waiting on your rice, peel and julienne your cucumber. Also make sure your salmon is laid out and ready and cut your avocado into thick strips. Set everything neatly onto a working surface such as a large countertop or table.
4. Wear latex gloves to help keep your hands from getting sticky. Have a bowl of water handy to dip into if you get any rice on them.
5. On your working surface, lay out 2 nori (seaweed) sheets and divide up half a cup of rice to each one. Carefully spread it evenly over the nori, leaving an inch strip of nori at the top. Try not to mash it down completely but do make sure it's a pressed, even layer
6. Place your salmon and cucumber strips across the rice layer, parallel to the top and bottom edge, and on the bottom 3rd of the sheet.
7. Carefully start rolling your sheet, from the bottom to the top. Make sure to keep it firm, even, and tight enough to hold but not break. It takes practice so don't get discouraged! Stop close to the inch strip. Dip your fingers into the bowl of water and run them along the inch strip. Then finish rolling your sushi. The wet portion will cause the nori to stick to itself so your roll won't come undone.
8. Enjoy with soy sauce and/or wasabi.
9. Tip: You can add other veggies, such as carrots. Anything that can be cut or julienned into strips works great! If choosing a different fish, go for tuna or snapper. Some fish won't work as well due to being too flaky, so try to stick to only ones traditionally found in sushi. Shrimp, crab, or eel also work very well.

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