Cup of Yum
1. All ingredients ready? Let's begin!

Sushi Rice

Cup of Yum
1. In a medium saucepot over high heat, add the rice and water and bring to a boil. Reduce the heat to a low simmer and cover the pot. Simmer for 15 minutes without opening the lid.
2. Turn the heat off and allow the rice to rest for 10 minutes, again without opening the lid.
3. While the rice is resting, whisk together the vinegar, mirin, sugar, and salt in a small mixing bowl. Set aside.
4. Transfer the rested rice to a shallow bowl or sheet pan. Fluff gently with a fork. Pour the wet ingredients over the rice and gently fold them into the rice with a wooden spoon or spatula to coat evenly. You can cover and refrigerate the rice until it completely cools down to room temperature, though not ice cold.

Sushi Burrito

1. Line your bamboo sushi mat or kitchen towel with plastic wrap. Place one sheet of nori, shiny side facing down, at the top edge of the mat. Using, your finger, coat the bottom 1-inch of the nori sheet with water. Place the second sheet, shiny side down, overlapping the bottom inch of the first sheet, and press to seal.
2. Spread the rice on the top 2/3 of the nori, using wet fingers to press it down.
3. Spread the wasabi paste over the center of the rice. Place the ginger on top of the wasabi. Layer the cucumber in the center of the rice. Next to that, layer the avocado. Add the salmon next to the avocado. Sprinkle the scallion and sesame seeds over the top.
4. Starting at the full end, carefully roll the nori over the filling with the aid of the mat. Continue to roll tightly until all the filling is rolled up. Dampen the lower 2 inches of the nori with water, mirin, or soy sauce. Continue to roll and press the damp end over the rest of the roll.
5. Set the burrito aside, seam side down. Allow it to rest for a couple of minutes, then slice in half through the center with a very sharp knife or a serrated knife.
6. Wrap the burrito halves in parchment paper or foil and serve with soy sauce or tamari. Or, wrap again in plastic wrap and refrigerator for up to one day.