Sushi Hand Rolls (Temaki)

• 2 cups sushi rice (short-grain white rice)
• 1/3 cup rice vinegar
• 2 tbsp sugar
• 8 oz sashimi grade salmon, cut into strips
• 8 oz sashimi grade tuna, cut into strips
• 10 sheets nori (seaweed), halved
• 1 cucumber, julienned
• 2 avocados, sliced
• soy sauce for dipping
• wasabi paste, to taste

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear. Cook in a rice cooker or pot according to package instructions.

2. 2

   While the rice is hot, mix the rice vinegar, sugar, and a pinch of salt in a small bowl until dissolved. Fold this mixture gently into the cooked rice. Let it cool to room temperature.

3. 3

   Slice the sashimi-grade slamon and tuna into long, thin strips. Julien the cucumber and slice the avocados.

4. 4

   Cut the nori sheets in half. Arrange all fillings and the seasoned rice on a platter or large plates for serving.

5. 5

   To assemble, place a half-sheet of nori in your hand. Spread a small amount of rice on one end. Top with fish, vegetable strips, and a dash of wasabi if desired.

6. 6

   Roll the nori into a cone shape to enclose the filling. Dip in soy sauce and eat immediately while the nori is crisp.