Inside-Out Rolls - Smoked Salmon and Cream Cheese

I know making your own sushi can look intimidating, but with a bamboo mat and a little practice you can master this beautiful art.  Fresh ingredients are key, and for this roll I used gravalox since I don't live in a place that sells sushi grade fish.

• 1 Cup Sushi Rice
• 1 Tablespoon Rice Vinegar
• Nigiri or Seaweed Paper
• Lox
• 1 Cucumber
• 1 Avocado
• Green Onions
• Cream Cheese
• Saran Wrap
• Bamboo Mat

Steam sushi rice as directed, then toss with rice vinegar once the rice has cooled.  You can toss using a rice spatula, but I find it easier to toss with wet hands.  *Always use wet hands to handle the sushi rice to avoid sticking.  Place a layer of plastic wrap over the bamboo mat, then place the seaweed wrapper on top.  Sprinkle the rice over the nigiri, it should be completely covered but do not use too much rice.

 Flip the paper over so you have the rice side on the plastic wrap.  Slice your avocado and cucumber into this sticks, then place in a strip near the end closest to you.  Fold the end over and firmly press away from you while lifting the plastic wrap as you roll.  Use even, firm pressure until you reach the end.

Spread a thin layer of cream cheese over the top of the roll.  Then wrap thin slices of the salmon around the roll.  You can cover only the top half, or wrap around the entire roll.  Slice using a very sharp wet knife.  This will prevent squashing and sticking. Serve with pickled ginger, wasabi, and soy sauce!