Mom's Sushi Alaska Roll

1/4  cup		Sushi Rice
1  piece		Salmon
1-1/2  ounces		Avocado
1  ounce		Cucumber
1		Nori Sheet
1/2  teaspoon		Sesame Seeds - Roasted

Tip: For nutritional information on all the ingredients in Mom's Sushi Alaska Roll just click on each ingredient name. Then adjust the serving size for any Mom's Sushi Alaska Roll ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put a full sheet of dried seaweed sheet on top of the mat, shinny side up. Place your hands under running water, pull them away and gently clap them together to remove excess water. Softly grab a softball sized ball of prepared sushi rice. Lightly place the ball to the left side of the seaweed sheet and carefully spread the rice evenly from end to end covering the entire sheet. Leave a thin band of non covered at the top. When looking at the rice you want to see the individual grains not a pressed block of rice. At the edge closest to you place a line of avocado, salmon, and then cucumber lengthwise onto the seaweed with no more than 1/4 of the seaweed sheet covered. Place your thumbs under the bamboo mat with remaining fingers on top of the ingredients. Lift your thumbs up with the mat and roll it forward with remaining fingers lightly holding the ingredients in place until the mat end touches the seaweed sheet. Pay attention to not squish the rice. Now give it a soft squeeze in the middle and on the ends, gently creating the roll into a square shape. Follow this rolling process 1 to 2 more times until you have a cylinder-shaped sushi roll. Remove the rolled sushi from the mat.

Cut the sushi roll into 6 pieces. Your knife must be sharp and moistened so the rice will not stick to it. Place the tip of your knife into water. Lift your knife up vertically so the water rolls down the sharpened edge to the handle. Place your roll onto a cutting board and cut your roll in half. Make sure that your cuts are quick. Place the tip of the knife onto the roll at a forward angle, quickly cut forward and then back until it finally meets the cutting board. Continue cutting until complete. Place one piece flat onto a plate then lean another piece onto the flat. Continue leaning pieces onto the other in one row. Remember presentation is very important with sushi so make sure it looks good to the eye. Now you are ready to serve.