Bonnie Stern’S Smoked Salmon Sushi Pizza

• 2 c (500 mL) short grain sushi rice
• 2 1/4 c (550 mL) cold water
• 1/4 c (50 mL) seasoned rice vinegar
• 36 very thin slices English cucumber
• 1/4 lb (125 g) lox or smoked salmon, thinly sliced
• 2 tbsp (25 mL) honey mustard or 1 tbsp (15 mL) prepared wasabi
• 1/4 c (50 mL) light mayo or yogurt
• 1 sheet toasted nori (about 8x7 inches/20x18 cm)
• 1/4 c (50 mL) chopped fresh chives or green onions
• 1 tbsp (15 mL) toasted sesame seeds

1. 1. Rinse rice in several changes of water until water runs clearn Drain well. In a medium heavy pot, combine rice and cold water. Allow to rest for 15-30 minutes.
2. 2. Bring rice to a boil, covered, on medium-high heat. Boil x 1 minute. Reduce heat to low and cook for another 10 minutes. Do not lift lid at any time during cooking and resting.
3. 3. Transfer rice to large bowl and gently toss with vinegar. If rice tastes perfect, add a bit more vinegar (vinegar taste will dissipate as rice cools). Cover rice with damp towel if not using right away.
4. 4. Line an 8 inch (1.5 mL) square baking dish with plastic wrap. Arrange cucumber slices, overlapping slightly, on bottom. Arrange smoked salmon slices on top of cucumber. Combine mustard and mayonnaise/yogurt and spread over salmon.
5. 5. Gently and carefully spread half the sushi rice on top of the salmon. Dip your fingers into a bowl of water and gently pat down the rice. Place square of nori on top of rice. Pat on remaining rice. Cover with plastic wrap and weigh down with several heavy cans of food. Refrigerate for a few hours.
6. 6. To serve, unwrap and invert onto a square serving platter. Sprinkle with chives and sesame seeds. Cut into small squares. Enjoy, and then smile!

short grain sushi rice, cold water, rice vinegar, cucumber, salmon, honey, light mayo, fresh chives, sesame seeds

Taken from www.epicurious.com/recipes/member/views/bonnie-stern-s-smoked-salmon-sushi-pizza-50108976 (may not work)