Salmon Maki (Sushi Roll)

I LOVE sushi, of almost all kinds. So I saw a good price for salmon at the grocery store and bought a piece, both for last night's dinner and today's experiment with sushi making. Rolled sushi is called Maki. The baby had an interesting time watching me get my hands all ricey, and got a little taste of fresh avocado as well. This works best if you buy a sushi making kit, which gives you the bamboo rice paddle and rolling mat.

Ingredients:

chunk of fresh salmon (you don't need much for one or two rolls)
half a cucumber, sliced lengthwise
half an avocado, sliced lengthwise
2 cups Nishiki rice, washed and prepared
a package of Nori, toasted seaweed
1/4 cup rice vinegar
3 Tbsp sugar
1 tsp salt

Prepare the rice by rinsing two cups of it under water until the water runs as clear as you can get, then put in pot with two cups of water. Bring to a boil, then simmer on very low for another 12-15 minutes until done. Add rice vinegar, salt and sugar, and mix well. Spread rice out on a baking sheet to cool.

Lay out one sheet of Nori on the rolling mat, gritty side up. Cover with as thin a layer of rice as you can make.

Lay slices of cucumber, avocado, and salmon along the inside of the roll.

Don't use too much or the roll won't close. Then roll, using the bamboo mat, from the fishy side over to the rice side, squeezing tightly.

Slice into chunks with a sharp knife and serve. Super tasty! Don't worry if it falls apart on you a little; you're probably not a sushi chef.