Salmon Salmon Sushi

By: Lloyd Collyer

Place the water into a medium sized pot brining it up to a boil, stir in the sushi rice. Once the water starts to simmer reduce the heat to low covering the pot with a lid for 10 minutes.
After 10 minutes, turn off the heat leaving the rice to continue steaming and cooking with the lid on for 10 minutes.
Uncover the rice placing it into a dish or container, sprinkle the sushi vinegar over the rice before using a rice paddle or spatula to gently separate the grains of rice incorporating the vinegar. Cover the rice with a damp kitchen towel until ready to use.Step 4 of 6
Lay out the nori sheets adding a handful of sushi rice onto the nori spreading the rice out, completely covering the nori.
Pipe a row of cream cheese into the centre of rice, dividing the smoked salmon, cucumber and avocado placing them on top of the cream cheese. Roll the sushi tightly starting from the bottom of sheet using a bamboo rolling mat.
Slice each roll into 8 pieces arranging them onto a plate with pickled ginger, soy sauce and wasabi on the side.