Salmon and Avocado Fat Sushi Rolls (Futomaki)

• 480 ml uncooked White rice
• 6 sheets Nori seaweed
• 6 leaves Loose leaf lettuce
• 180 grams Fresh salmon sashimi
• 1 Avocado
• 1 Lemon juice (for the avocado)
• 82 ml Vinegar
• 55 grams Sugar
• 18 grams Salt
• 8 grams Kombu based dashi stock
• 2 tsp Shiro-dashi
• 1 tbsp Mirin
• 2 Eggs
• 2 tbsp Mayonnaise
• 1 tsp Wasabi

1. It's best to make the sushi vinegar up to a day in advance.
2. Make a batch and store in an empty bottle.
3. It'll keep for 3 months.
4. Be sure to label it clearly so no one drinks it by mistake!
5. When the rice is cooked, pour on the sushi vinegar while it's still hot, and fold it in using a cut-and-fold motion.
6. Fan with a handheld fan as you mix.
7. Get the fillings ready as the sushi rice cools.
8. Make the dashimaki tamago and cut into 6 portions lengthwise.
9. Sprinkle the avocado with lemon juice to stop discoloration.
10. Make the wasabi mayonnaise.
11. Put a sheet of nori seaweed on a sushi rolling mat and spread out the rice evenly, leaving a 2 cm gap on the far side.
12. Place the lettuce, egg, avocado, salmon and wasabi-mayonnaise on the half close to you.
13. Roll it up in one go while holding down the fillings, evening out the roll as you go.
14. Take the sushi rolling mat off.
15. Press both sides of the roll to push in anything that is sticking out with a moistened finger.
16. Cut the roll up with the seam side down, and it's done.

white rice, leaf lettuce, salmon, avocado, lemon juice, vinegar, sugar, salt, stock, mirin, eggs, mayonnaise, wasabi

Taken from cookpad.com/us/recipes/188347-salmon-and-avocado-fat-sushi-rolls-futomaki (may not work)