Salmon Cucumber Avocado Sushi Roll

Makes 4 rolls

Rice:

1 rice cooker cup sushi rice, rinsed three times and squeezed of water

¾ cup water (standard liquid measure)

1 tablespoon rice vinegar

1 tablespoon mirin

⅛ teaspoon sea salt

Assembly:

4 sheets nori

16 pieces sushi-grade salmon, ¼ inch thick, 2 inches long*

1 avocado, peeled, pitted, and thinly sliced

½ Japanese cucumber, cut into thin strips

Pickled ginger, wasabi, and light soy sauce, for serving

*If using raw fish, be sure that it is sushi-grade fish from a reputable fishmonger.

Nutritional information per roll:

Calories 361 (29% from fat) • carb. 49g • pro. 18g • fat 12g • sat. fat 2g • chol. 35mg • sod. 146mg • calc. 34mg • fiber 5g

1. Add the rice to the cooking pot of the Cuisinart® Rice Cooker/Steamer. Add the water, rice vinegar, mirin, and salt, and stir to combine. Cover and turn cooker on. Cook until the liquid is absorbed and the cooker switches to Warm. Let stand on the Warm setting for 5 minutes. Transfer the rice to a large bowl to cool.
2. Fill a bowl with cold water, and put it near the sushi assembly area. Cover the sushi mat with plastic wrap to prevent sticking. Lay the nori on top of the covered mat. Wet your hands with cold water, and press the rice on top of the nori, leaving a 1-inch space on the bottom of the nori, closest to you.
3. Place the salmon, cucumber, and avocado in a thin horizontal line across the middle of the rice. Wet your hands again with cold water and, with the help of the sushi mat, roll the rice toward you in a jelly-roll fashion. Be sure to roll tightly, but with not too much pressure to ensure an even sushi roll. Unwrap the sushi mat and set the roll aside on a cutting board.

Repeat steps 2 and 3 with the remaining 3 sheets of nori until you have 4 rolls. Using a sharp, clean knife, cut each roll into 8 pieces. Serve with pickled ginger, wasabi, and light soy sauce

Is there a Press Start or action to get the rice cooker going?