Source: Enlitened Kosher Cooking by Nechama Cohen

Classic sushi roll with salmon and avocado.

Servings

1.5 cup long grain brown rice
3 cup cold water
0.25 cup rice vinegar
1 pinch salt
0.5 tsp ground ginger
1 tbsp SPLENDA® No Calorie Sweetener, granulated
6 Seaweed, nori, dried, sheets, Hoshi , toasted
6 serving Fish, salmon, red, smoked, Alaskan
0.5 medium avocadoes , cut into 6 thin slices

1 In a covered saucepan, cook rice in water 40-60 minutes, until all the water is evaporated.
2 Transfer rice to a bowl and add vinegar, seasonings, and sugar substitute.
3 Place a nori sheet on a bamboo (sushi) mat and brush with a small amount of vinegar.
4 Place 1-2 tablespoons of rice onto the sheet and, with wet hands, pat it down until it reaches 1/8 inch from the edges.
5 Layer the salmon and avocado. Roll up tight and refrigerate for 30 minutes.
6 Using a serrated knife dipped in warm water, slice into 4 rolls.
7 Serve with soy sauce, wasabi paste, and pickled ginger slices.

Note: Almost any combination of fish and vegetables can be used.