Smoked Salmon Maki Rolls

Sushi Rice: In fine sieve, rinse rice in 4 changes of cold water, stirring vigorously until water runs clear. Drain well.

In saucepan, bring rice and 1-1/4 cups (300 mL) cold water to boil over high heat; reduce heat to low, cover and simmer for 13 minutes. Remove from heat. Uncover and drape tea towel over top; replace lid, letting edges of towel hang over side. Let stand for 10 minutes. Transfer to large bowl.

Meanwhile, in microwaveable bowl, combine vinegar, sugar and salt ; microwave at high for 20 to 30 seconds or just until hot. Stir until sugar dissolves; let cool completely. Drizzle over rice; gently toss with wooden spoon to coat grains. Spread over surface of bowl; loosely cover with tea towel and let cool completely at room temperature, about 30 minutes. Do not refrigerate.

Wasabi Cream: In small bowl, combine mayonnaise, wasabi powder, water and vinegar; set aside.

Pit and peel avocado; cut into thin slices and squeeze lemon juice over top. Set aside.

Place 1 nori sheet, shiny side down and with long side closest, on bamboo sushi rolling mat. With moistened fingers, lightly spread about 1/2 cup (125 mL) of the rice in even layer on nori sheet, leaving 1/2-inch (1 mL) border along each long side.

Drizzle about 1/2 tsp (2 mL) wasabi cream in horizontal line about 2 inches (5 cm) from closest long edge. Lay one-sixth of the salmon on wasabi cream. Top with one-sixth of the avocado then one-sixth of the watercress.

Working with closest edge of bamboo, lift and roll up nori, firmly encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 6 rolls. (Make-ahead: Wrap each in paper towel and plastic wrap; refrigerate for up to 4 hours.)

With sharp knife, cut each roll into 8 slices, wiping knife with wet cloth between cuts.

Source : Canadian Living Magazine: December 2005