From the kitchen of The Cellar Steakhouse & Wine Bar

RICE

  • 2 cups sushi rice, rinsed in cold water until clear
  • 2 1/2 cups cold water
  • 1 4-inch square of konbu (dried kelp)
  • 1/4 cup rice vinegar
  • 2 Tbsp. sugar
  • 1 tsp. salt

FILLING

  • Smoked salmon
  • English cucumber
  • Red and green pepper
  • Green onion
  • Spicy guacomole
  • Nori sheets (for rolling)

PREPARATION

  • Let the rinsed rice drain in a colander for one hour.
  • Place the drained rice in a sauce pan with the cold water and the kombu and bring to a boil.
  • When the water boils, remove the kombu, cover sauce pan, reduce the heat to medium, and simmer for about 15 minutes, or until the rice is cooked and the water is absorbed.
  • Remove from heat, remove the lid, place a dishtowel over the top of the pan, replace the lid and let sit for about 20 minutes.
  • Mix the vinegar, sugar and salt together.
  • Empty the rice into a large bowl (preferably wooden).
  • Stir the rice gently with a wooden spoon while sprinkling the vinegar mixture over it. Continue stirring until the rice is cool.
  • Cover with a damp towel and use within four hours.

METHOD

Lay out four sheets of nori, shiny side down. Divide the rice evenly, spreading to within one inch of the top edge, and even with the others. Lay two or three slices of salmon 1/3 of the way from the bottom edge and spread guacamole on top to taste. Place thin slices of cucumber, peppers, and green onions on top of that. Moisten the top edge of the nori. Carefully lift the bottom edge of the nori and roll up. This is easier if you have a bamboo rolling mat, but it can be done without. Using a very sharp, dampened knife, slice into six or eight pieces. Serve with small bowls of wasabi paste, soy sauce, oyster sauce, etc.