Salmon Sushi Bites

• 1 1/4 lb sushi rice, rinsed, drained
• 2/3 cup sushi or rice vinegar
• 2 (13.5 oz) cans salmon, drained, flaked
• 2/3 cup mayonnaise
• 4 None avocados, peeled, pitted, mashed
• 1/4 cup lemon juice
• 8 sheets nori seaweed
• None None wasabi paste, to serve

1. Bring rice and 3 cups water to a boil, stirring. Reduce heat and simmer, covered, for 12-15 mins, or until water is absorbed. Let cool, undisturbed, for 10 mins then spread out over a large baking pan. Drizzle vinegar over top and stir to coat. Cover with a damp tea towel and let cool.
2. Combine salmon and mayonnaise. Set aside. Combine avocado and lemon juice. Set aside.
3. Grease and line 2 - 11x3 inch baking pans with parchment paper. Trim 2 sheets of nori to fit each base, overlapping slightly at center. For each pan, wet hands and press 1/4 of the rice over nori. Add 1/4 of the salmon mixture then 1/2 of the avocado mixture. Top 1/2 of the remaining salmon mixture then 1/2 the remaining rice over salmon. Cover with remaining nori, pressing in gently. Cover with plastic wrap and chill for at least 2 hours.
4. Remove sushi from pans and cut into squares. Serve with wasabi.

rice, rice vinegar, salmon, mayonnaise, avocados, lemon juice, wasabi paste

Taken from recipes-plus.com/api/v2.0/recipes/24452 (may not work)