Alaska Roll with Fresh Salmon

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot and cook; once cooked, let the rice steam for 10 minutes.
2. While the rice is hot, gently fold in the rice vinegar, granulated sugar, and salt using a slicing motion with a paddle to avoid mashing the grains. Let the rice cool to room temperature.
3. Julienne the cucumber and slice the avocado into long, uniform matchsticks. Slice the sushi-grade salmon into thin, wide ribbons (approximately 1/8 inch thick) and set them aside on a chilled plate.
4. Place a sheet of nori on a plastic-wrapped bamboo rolling mat. Wet your hands with water, spread a quarter of the seasoned rice evenly over the nori leaving a 1-inch border at the top, and sprinkle with a portion of toasted sesame seeds.
5. Flip the nori so the rice faces down. Arrange one strip of imitation crab, avocado strips, and cucumber matchsticks horizontally in the center.
6. Lift the edge of the mat and roll the sushi slowly, applying a gentle push and squeeze to lock the shape.
7. Lay 2-3 slices of salmon across the top of the rolled sushi. Wrap the bamboo mat over the salmon and give one final gentle squeeze to adhere the fish to the rice.
8. Using a wet, sharp knife, slice each roll into 8 equal pieces and serve with reduced-sodium soy sauce.