Hot and Smoky Salmon Sushi

• 3/4 pounds, 38 ounces, weight Smoked Salmon (or Lox)
• 2 cups Sushi Rice
• 1 cup, 2-23 teaspoons, 78 pinches Water
• 3 Tablespoons Rice Wine Vinegar/rice Vinegar
• 2 Tablespoons Sugar
• 2 teaspoons Salt
• 1/2 whole Cucumber
• 1 whole Avocado
• 3 sprigs Spring Onions/scallions
• 1 cup Mayonnaise
• 2 teaspoons Sriracha Hot Chili Garlic Sauce
• 4 whole Nori Sheets/dried Seaweed
• 1 cup Soy Sauce
• 1 can (about 6 Oz. Container) Pickled Ginger
• 1 Tablespoon Wasabi (Japanese Horseradish Paste)

1. First, cook the rice.
2. Heat the vinegar, sugar and salt until the salt and sugar crystals have melted.
3. When the rice is cooked, spread it out on a tray and let it cool a bit, then disperse the vinegar seasoning over the rice.
4. Mix thoroughly.
5. Peel the cucumber, slice it into fairly thin stalks, remove the soft seeds.
6. Youll only need half the cucumber.
7. Scoop out the avocado flesh and slice into thin stalks.
8. Wash the scallions and chop the white part plus some of the green parts finely, mix with the mayonnaise and the Sriracha sauce.
9. Slice the salmon into thin slices if its not already sliced.
10. Soften the nori sheets on a hot stove top, and you can start the assembly: use about a handful of cooked rice per sheet, spread it out evenly over the whole sheet, leaving 1 inch of the sheet free of rice.
11. Check out Rees photo tutorial on how to roll a maki roll, its easier to learn from pictures!
12. Layer the cucumber, avocado, and salmon as a thin strip, dot with the hot scallion mayo dressing on top.
13. Roll, repeat until youve used all the ingredients, then cut into even-sized maki rolls.
14. Serve with soy sauce, wasabi and pickled ginger to rinse the mouth between each bite.

salmon, rice, water, rice, sugar, salt, cucumber, avocado, scallions, mayonnaise, garlic sauce, soy sauce, ginger, wasabi

Taken from tastykitchen.com/recipes/main-courses/hot-and-smoky-salmon-sushi/ (may not work)