1. Cook sushi rice. Sprinkle Mizkan Seasoned Rice Vinegar over hot cooked rice. While mixing the rice and vinegar, cool rice quickly by fanning at the same time over the rice to make Sushi rice.  Mix vinegar into rice in slicing motions after sprinkling sushi vinegar over the rice.
2. Spread prepared sushi rice thinly on a sheet of dried seaweed leaving approx. 1/2″ on both vertical edges. Makes enough sushi rice for 3 Salmon and Avocado rolls.
3. Spread a sheet of plastic wrap, large enough to line a seaweed sheet, on a cutting board, then lay the wrap gently down with the rice facing the plastic wrap.
4. Mix mayonnaise with chili oil or red pepper flakes well. Brush the mixture lightly on the seaweed. Lay each salmon slice, avocado slice, and a lettuce leaf on top of the seaweed sheet. Start rolling the rice into a log shape using plastic wrap as a guide to shape a firm rolled rice.
5. Separate the plastic wrap from the rice roll and sprinkle the top of the rolled rice with the roasted sesame seeds. Slice the finished salmon avocado roll into five to six slices with sharp knife and serve.

Notes:

For sushi rice: reduce the amount of water used to cook by 1/3 cup than the usual amount of water, and add 1 Tbsp.

Follow instructions on the package for how to cook the rice.

YIELD
4 servings