Salmon Sushi 101 (Sans Bamboo Mat!)

Ingredients

• 1 cup sushi rice, rinsed until water runs clear
• 1 cup water
• 2 tablespoons mirin
• 2 tablespoons rice vinegar
• 2 teaspoons salt
• 2 tablespoons sugar
• 1/4 lb salmon, thin slices (found in Japanese markets)
• 3 tablespoons low-fat cream cheese, softened
• 3 tablespoons low-fat mayonnaise
• 1 pinch fresh ground black pepper
• 1 pinch garlic powder
• 1/2 teaspoon instant minced onion
• 4 sheets nori

Directions

1. 1

   After rinsing the rice, place rice to drain in a strainer. Drain for one hour in the winter, 30 minutes in the summer.

2. 2

   Combine mirin, vinegar, salt, and sugar together in a bowl and mix well.

3. 3

   Add rice and 1 C water to a pot and bring to boil. Put lid on, reduce to simmer and cook for 15 minutes. DO NOT lift lid, even after the 15 minutes.

4. 4

   After 15 minutes, take the pot off the heat and let sit, undisturbed, for 10 more minutes.

5. 5

   Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture; mix gently. Let rice cool to room temperature.

6. 6

   In a bowl, mix the cream cheese and mayo together well.

7. 7

   Cut nori into long strips and cut each strip in half.

8. 8

   Cut salmon into 1-inch strips or squares.

9. 9

   On a clean work surface, lay out a strip of nori and spread a thin layer of cream cheese mix (it should be thick enough for the rice to stick - barely see through).

10. 10

    Sprinkle on a pinch of garlic powder, or to taste.

11. 11

    Spread layer of rice over the cream cheese mixture.

12. 12

    Sprinkle on a pinch, or to taste, of black pepper and minced onions.

13. 13

    Lay a piece of salmon in the middle of the prepared nori strip, on top of everything.

14. 14

    Pull ends together so that they meet. You will have a roll. Press gently on the seam to seal it.

15. 15

    Arrange on attractive plate and enjoy!