Smoked Salmon Sushi Roll

Name: Smoked Salmon Sushi Roll
Total time: 300
Yield: 6
Ingredients: 2 cups Japanese sushi rice; 6 tablespoons rice wine vinegar; 6 sheets nori (dry seaweed); 2 tablespoons wasabi paste; 8 ounces smoked salmon, cut into long strips; 1 cucumber, peeled and sliced; 1 avocado - peeled, pitted and sliced

Recipe by Vivian Lee from allrecipes.com

Dinner,Appetizer 5 Hr.

Ingredients

6 servings

•

2 cups Japanese sushi rice
•

6 tablespoons rice wine vinegar
•

6 sheets nori (dry seaweed)
•

2 tablespoons wasabi paste

•

8 ounces smoked salmon, cut into long strips
•

1 cucumber, peeled and sliced
•

1 avocado - peeled, pitted and sliced

Instructions

Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.