Sushi for Beginners - How to Make Maki Rolls

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1. 1Step 1: In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes.
2. 2Step 2: Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
3. 3Step 3: Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist.
4. 4Step 4: Freeze salmon for 30 minutes before using to make sushi.
5. 5Step 5: Sprinkle toasted and black sesame seeds onto a plate; set aside. Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 3/4 cup rice on plastic. With moistened fingers, press rice into an 8-in. square. Top with one nori sheet. Arrange a small amount of cucumber, crab and avocado about 1-1/2 in. from bottom edge of nori sheet. Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling; remove plastic wrap as you roll. Remove mat; roll sushi rolls in sesame seeds. Cover with plastic wrap. Repeat with remaining ingredients to make eight rolls. Cut each into eight pieces. Serve with soy sauce, wasabi and ginger slices if desired.
6. 6Step 6: Slice the Salmon into 1.4 inch cubes. In a small bowl combine the salmon with the Sriracha, sesame oil and 1/2 of the green onion.
7. 7Step 7: Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
8. 8Step 8: Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the salmon mixture at the bottom. Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
9. 9Step 9: With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts.
10. 10Step 10: Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.