Smoked Salmon Sushi

Ingredients

• 2 cups of Japanese sushi  rice
• 6 tablespoons of rice wine vinegar
• 6 sheets nori (dry seaweed)
• 1 avocado – peeled, pitted and sliced
• 1 cucumber, peeled and sliced
• 8 ounces of smoked salmon, cut into long strips
• 2 tablespoons wasabi paste

Directions

1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry for the vinegar that will be added later.
2. Right after the rice is cooked, mix in 6 tablespoons of vinegar with the rice. Then spread the rice on a plate until it is completely cooled down.
3. Place 1 sheet of seaweed on a bamboo mat and press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch of the top and bottom edge of the seaweed uncovered. Dot some wasabi on the rice. Put the cucumber, avocado, and smoked salmon on the rice. Arrange them about 1 inch away from the seaweed.
4. Gently wet the top edge of the seaweed.
5. Roll tightly from the bottom to the top edge with the help of the bamboo mat.
6. Cut into 8 equal pieces and enjoy!

Recipe courtesy of All Recipes