Salmon (can) Sushi Rolls

I was looking to make salmon sushi rolls to bring to a New Year's Eve pot-luck but I did not want to use the raw stuff because there are a few pregnant ladies attending and they cannot eat raw fish. So I put this together and it turned out so tasty!!!

INGREDIENTS

1 cup sushi rice

1 1/2 cup water

1/4 cup rice vinegar

2 tablespoons sugar

1/2 tablespoon vegetable oil

1/2 teaspoon salt

1 (220 gram) can red sockeye salmon (Bones and skin removed)

2 tablespoons mayonnaise

1 teaspoon Sriracha sauce, more or less to taste

1 avocado, peeled and sliced

1/4 English cucumber, sliced into 1/2 inch x 4 inch lengths

Black sesame seeds for sprinkling, optional

5 nori sheets (4 inch x 8 inch)

DIRECTIONS

Place the rice, water, rice vinegar, sugar, vegetable oil and salt in a rice cooker and give it a good stir to combine all the ingredients; turn the rice cooker on and let cook until rice is cooked.

Allow the rice to cool.

While the rice is cooling, mix together the can salmon, mayonnaise and Sriracha sauce; set aside.

Top each nori sheet with 1/5 of the rice mixture; sprinkle with sesame seeds if using.

Turn the nori sheet over with rice down and nori sheet facing up on a sushi rolling mat that is covered with plastic wrap.

Place 1/5 of the salmon mixture along the long edge of nori sheet, about 1/4 inch from edge; top with 2 slices of avocado and 2 slices cucumber.

Roll your sushi into a log, slice and enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.