Sushiritto

Sushirrito

• 1 ½ cups uncooked sushi rice (medium grain is fine)

• ½ cup rice vinegar

• 2 Tbsp sugar

• 2 tsp salt

• 2 salmon filets

• teriyaki sauce

• 4-6 sheets of seaweed

• cucumber (about half a cucumber, cut into matchsticks)

• avocado (1-2)

• scallions (about half a bunch, thinly sliced)

• thinly sliced lettuce or other salad greens

• parchment paper (optional)

Serves 4-6

Add 1.5 cups of rice and 2 cups of water to electric rice cooker and cook rice.

While the rice is cooking, combine the vinegar, sugar, and salt in a small pot over medium heat until solids are dissolved.

Once rice is cooked, remove it from the pot with a wooden or plastic spoon and immediately stir in vinegar mix to taste. Allow to cool to room temperature.

Cook salmon filets: place in a glass dish, add teriyaki sauce, and bake at 350F for about 15-20 minutes.

(Alternatively, broil, grill, or pan-sear the fish, about 5 min or so per side.)

(Optional: Tear a sheet of parchment paper about 50% longer than the seaweed sheet and lay the seaweed on top of it. You don't need the paper, but it will make the sushirrito easier to roll, keep together, and eat without your hands getting dirty.)

Spread the rice in a thin (up to a cm thick) layer over the seaweed sheet.

About an inch in from one edge of the sheet, add your fillings in a line: a several thin slices of avocado, flaked salmon, some cucumber matchsticks, a sprinkling of scallion, a small handful of lettuce or salad greens.

Roll the whole thing up like a burrito with open ends, using the paper to help you roll and keep everything inside (fold over on the bottom).