1. Marinade salmon in 2 Tbsp. of soy sauce for 1 hour.
2. Cook rice, sprinkle and mix it with Mizkan Seasoned Rice Vinegar to make sushi rice.
3. Slice ¼ of salmon into a long and skinny length. Slice onion very thin and soak it in ice water for a few minutes to crisp, drain and pat dry. Set aside.
4. Heat the salmon slice in a frying pan until the surface of the salmon flesh begins to turn white. Place the salmon slices into a plastic bag, sealing the bag tightly and let the bag soak in the ice water until salmon is chilled.
5. When the salmon is sufficiently chilled, bring the salmon out of the bag, and slice into a thin bite size strips. Set aside.
6. Slice avocado into 16 thin slices and set aside.
7. Pour additional 1 tsp. salt into a plastic bag with 3-½ oz. of the salmon and let it set in the refrigerator for 30 minutes to chill.
8. After 30 minutes, pour the Mizkan Seasoned Rice Vinegar enough to cover the salmon in a plastic bag, seal and continue to chill for another 1 hour in the refrigerator, then slice the chilled marinated salmon thin and long for Temaki Sushi.
9. Chop green onion into very thin strips 1-2″ long.
10. Arrange the rest of the Temaki Sushi ingredients on a large platter. Offer dried seaweed sheets for making more Temaki sushi and soy sauce for dipping sushi.
11. Everyone rolls his or her own sushi into a Temaki sushi as desired. Add other ingredients to Temaki Sushi to enjoy. Any combination of fresh fish and vegetables will work.

Note: Combination ideas—(a) salmon, mayonnaise and sliced onion, (b) mother and child salmon roll (a combination of Salmon slice and salmon roe), (c) salmon and avocado, (d) salmon and water cress.

YIELD
Serves 4