Grilled BBQ Salmon Sushi
2 cups Japanese sushi rice prepared
6 sheets nori (dry seaweed)
1 red bell pepper
1 cucumber, peeled and sliced
8 ounces grilled bbq salmon
1/2 cup favorite bbq sauce
cream cheese cut into 1/4 inch strips
1. Cook in a rice cooker with 2 1/2 cups of water.
2. Place 1 sheet of seaweed on bamboo mat, press a thin layer of rice on the seaweed, using water to keep the rice from sticking to your hands. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.
3. Dot some bbq sauce on the rice. Arrange cucumber, cream cheese and grilled salmon on the rice. Position them about 1 inch away from the bottom edge of the seaweed.
4. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.