Recipes From Japan #229
Smoked Salmon Sushis
Ingredients:
two cups Japanese sushi rice
six tablespoons rice wine vinegar
six sheets nori
one avocado - peeled, pitted and sliced
one cucumber, peeled and sliced
eight ounces smoked salmon
two tablespoons wasabi paste
Instructions:
Soak rice for four hours. Drain rice and cook in a rice cooker with two cups of water. Rice must be slightly dry as vinegar will be added later. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place one sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least half inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about one inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into eight equal pieces and serve. Repeat for other rolls.
