smoked salmon sushi rolls

cut into a side of smoked salmon… slice off a perfect thin sheet…observe it's intrinsic beauty; striations of fat and flesh…inhale it's aroma, redolent of smoke and sea…taste it's silky complexity…listen as it tells you what it wants to be….

smoked salmon roll:
4" x 5" sheets of thinly sliced smoked salmon
cucumber brunoise
miso saikyo (white miso)

Smear a thin layer of miso in a 1" wide strip along one long edge of salmon sheet. Sprinkle cucumber over miso. Roll salmon along covered edge to enclose miso and cucumber, stopping halfway. Plate.

avocado roll:
peeled and pitted avocado halves

Place avocado halves on flat surface, rounded side up. Repeatedly poke a 1/2" diameter straw or pipe through avocado, stacking disks of avocado into straw. When nearly full, stand straw upright on flat surface and insert a 1/2" dowel into top of straw, pressing firmly to compress avocado. Line up edge of straw next to the top edge of salmon roll on plate. Push with dowel to extrude avocado roll while pulling away straw. Trim ends to align with salmon roll.

sushi and tabiko roll:
2 cups whole milk
1 tsp salt
1 tsp sugar
1/4 cup raw sushi rice
rice wine vinegar
mirin
tabiko

Place milk, salt and sugar in a saucepan and bring to a boil. Stir in rice, cover, and lower heat to a simmer. Cook until rice is very tender, about 25-30 minutes. Puree mixture while hot, then press through a tamis. Allow mixture to come to room temperature, then season with vinegar and mirin, balancing the flavor, but leaving it assertive, as it will mute when chilled. Line a 3/4" diameter cylindrical mold with acetate. Fill with rice mixture, taking care to not leave air pockets. Wrap cylinder in plastic wrap to seal ends, then freeze just until firm enough to unmold. Unmold cylinder and roll in tabiko to completely cover. Set on plate next to avocado roll and trim ends. Place plate in refrigerator to allow sushi roll to thaw and soften.

furikake:
2 sheets toasted nori, crumbled
1 Tblsp toasted sesame seeds

Combine nori and sesame seeds. When ready to serve, lay a strip on plate next to unrolled edge of salmon.