Salmon Sushi (GF, dairy free)

This recipe can be made with (see above picture) or without (bottom picture) rice.

To make with rice, prepare the rice. 

Ingredients: 

3/4 c Sushi or Jade Pearl Rice

Splash Sesame oil

Splash Rice vinegar

2 pinches Himalayan salt

2 c water

Make rice in rice pot or in a sauce pan on stove top.  If on the stove top, add ingredients, cover, bring to a boil, then lower temperature and let simmer until the water is cooked into the rice. About 20 - 30 min.  

Set rice aside to cool.

Rest of the ingredients:

Fresh Norwegian Salmon filet

Nori

English Cucumber

Carrot shreds

Avocado 

Prepare salmon. Select a fresh filet and rinse when you get home.  The fresher the safer.

Remove the skin.  With Norwegian Salmon the fat layer makes it easy to pull the skin off without having to use a knife except in the thin areas.

Slice the salmon.  I like mine to be a bit thick like pictured above and slice against the grain.  I try to select salmon that is about as long as the nori.

Cut and English cucumber into long slices

If you have an avocado, cut into long strips

Either use carrot shreds or cut carrots into long, thin slices

Place on a bamboo mat, a nori sheet shiny side up and with scored lines parallel to the string holding the mat together.

Place the salmon nearest you.  Then place the cucumber, carrot, and avocado in rows behind it.  They should reach about 1/3 of the length of the nori sheet. Cover the rest of the nori in a thin layer of rice.

Use the mat to help roll the nori tightly but not too tightly as the sheet may crumble.

I like thick sushi and cut the rolls in 4ths but they can be cut smaller.

Serve with sriracha sauce, soy sauce, pickled ginger, wasabi, or other favorite condiment.