Mom's Smoked Salmon Fried Rice

Ingredients

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• 2 cups Japanese sushi rice
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• 6 tablespoons rice wine vinegar
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• 6 sheets nori (dry seaweed)
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• 2 tablespoons wasabi paste
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• 8 ounces smoked salmon, cut into long strips
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• 1 cucumber, peeled and sliced
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• 1 avocado - peeled, pitted and sliced
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Instructions

1. 1
   Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
2. 2
   Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
3. 3
   Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
4. 4
   Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.