Salmon-Avocado Cucumber Sushi Boats

01Method

1. 1

   Place the rice in a fine-mesh sieve and rinse under cold running water until the water comes out clear, approximately 1 minute. Combine the rice with water in a saucepan and bring to a boil over medium-high heat. Lower the heat to medium, cover, and cook until the rice has absorbed all the liquid and is fully tender, about 15 minutes.

2. 2

   While the rice cooks, combine the vinegar, sugar, and salt in a small bowl, whisking until both dissolve. Once the rice is done, drizzle the vinegar mixture over it and fold in gently. Lay a damp paper towel directly on the surface of the rice and allow it to cool to room temperature, approximately 1 hour.

3. 3

   Cut each cucumber in half lengthwise, then slice each half crosswise into 4 equal segments, yielding 16 pieces total. Shave a thin slice off the rounded peel side of each piece so they rest flat. Use a spoon to hollow out the seeds, keeping a border of about 1/3 inch. Fill each cucumber boat with 1 to 1½ tablespoons of rice, pressing it down with damp fingers. Arrange salmon and avocado slices on top, then scatter sesame seeds over everything.

4. 4

   Plate the boats and serve alongside soy sauce, furikake, Kewpie mayonnaise, wasabi, and/or pickled ginger as desired.