Smoked Salmon Sushi Roll

8 oz (250 g)  Smoked Salmon, cut into long thin strips

1    Avocado, peeled, pitted and sliced into thin strips

1    English Cucumber, cut lengthwise into thin strips

4   Sheets Nori (dried seaweed)

6 C (1.5 L)    Sushi Rice


Sushi Rice:

3 C (750 mL) Medium grain rice

1/3 C (75 mL) Rice vinegar

1 Tbsp (15 mL) Sugar

1 Tsp (5 mL) Salt

Wash rice in a large bowl with cold water and drain. Repeat this several times until water runs clear. Drain well, let stand 20 minutes.

Combine rice and water in large saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer 20 to 25 minutes or until water is all absorbed. Remove from heat; let stand, covered 20 minutes.

Turn cooked rice into a large bowl. Combine vinegar, sugar and salt in small saucepan. Cook over high heat until sugar is dissolved. Pour mixture over cooked rice. Fold or cut vinegar mixture into rice with a wooden spoon. DO NOT STIR. Cool rice to room temperature.

Place a sheet of nori onto a bamboo mat. Spread 1 1/2 cups (750 ML) sushi rice on top of the nori and flatten to 1/4 inch (.5 cm). Leave at least /1/2 inch (1.25 cm) strip clear at the top edge.

Arrange avocado, cucumber and smoked salmon on the rice. Position them about 1 inch (1.25 cm) away from the bottom edge of the seaweed.

Slightly wet the top edge of the seaweed. Roll tightly from bottom to the top edge, with the help of the bamboo mat. Cut into 8 equal pieces and serve. Repeat process for other rolls.