Salmon Avocado Maki Rolls

• 1 cup Sushi rice

  rinsed until the water runs mostly clear

• 1.25 cups Water

• 2 tablespoons Rice vinegar

• 1 teaspoon Sugar

• 0.5 teaspoon Salt

• 2 sheets Nori sheets

• 5 ounces Canned salmon

  drained and flaked

• 0.5 whole Avocado

  peeled, pitted and cut into thin strips

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1. 1

   Combine the rinsed rice and water in a saucepan. Bring to a boil, cover, reduce heat to low and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

2. 2

   Stir the vinegar, sugar and salt together until dissolved. Gently fold the mixture into the warm rice and let the rice cool until barely warm.

3. 3

   Place a bamboo mat on a work surface and cover it with plastic wrap. Set one nori sheet shiny-side down on the mat.

4. 4

   With damp fingers, spread half the rice over the nori, leaving a 1-inch strip bare along the far edge. Arrange half the salmon and avocado in a line across the rice near the edge closest to you.

5. 5

   Lift the near edge of the mat and roll it over the filling, pressing gently to form a snug cylinder. Continue rolling and use the mat to shape it. Repeat with the remaining ingredients.

6. 6

   Use a damp, sharp knife to cut each roll into 6 pieces, wiping the blade between cuts. Serve promptly.

Estimated values; actuals vary by ingredients and portions.