I also make my own lox salmon just to be on the safe side Lox Style Salmon
1 cup sushi rice
1/4 cup seasoned rice wine vinegar
1/2 teaspoon sugar1 teaspoon salt
3 (8”x8”) nori sheets
150 grams lox style salmon
120 grams cooked crab meat, chopped
2-3 tablespoons GF mayonnaise
3 slices cucumber (8” long and 1/4” thick)
1 small avocado, cut into 9 slices
3 crisp romaine lettuce leaves, center rib removed
soy sauce for dipping
wasabi horseradish for dipping
Cook the sushi rice according to package directions
Meanwhile mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.
Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)
Place a sheet of plastic wrap on a bamboo sushi rolling mat.
Place the nori sheet on top of plastic wrap.
Spread 1/3 of the rice evenly over the nori sheet.Mix enough mayonnaise with the crab meat so it is creamy.
Place 50 grams of the lox across the edge of the nori sheet that is closest to you, along with 1/3 of the crab meat mixture, 1 slice of cucumber, 3 slices avocado (end to end) and 1 lettuce leaf, staying about an inch away from the rolling edge.
Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.
Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.
Remove the plastic wrap from the rolls and slice with a very sharp knife.
Plate the sliced maki rolls and serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.