PREPARATION:

Method:

1. Combine the sushi rice wine vinegar, ¼ teaspoon salt and sugar in a small cup, stir to mix well until the salt and sugar is dissolved. Set aside until ready to use. Place the sushi rice in a large sieve and the sieve in a large mixing bowl. Fill the bowl with enough cool water to cover the sushi rice. Stir the sushi rice in the water with your hands and agitate about 10 times by quickly moving your hand back and forth, swishing the sushi rice against the side. Then lift the sieve out of the bowl and discard the water.
2. Repeat 3 more times until the water is almost clear. After draining the water for the last time, let the sushi rice sit in the sieve, in the mixing bowl, for at least one hour, discarding the water periodically. Transfer the sushi rice to a small pot and add ¾ cup of water. Bring to a boil and cover with a lid. Turn the heat down to the lowest setting and
3. let cook, undisturbed for 20 minutes. Turn off the heat and let sit, covered, for 5 more minutes. Remove the lid and transfer the sushi rice to a wooden sushi tub, or if you don’t have one, a shallow glass or ceramic dish. Drizzle the sushi rice wine vinegar mixture in a circular motion over the sushi rice. Using a sushi rice paddle or spatula, cut through the sushi rice. Lift and turn the sushi rice over, being careful not to mash it.
4. When the sushi rice has been tossed well, let cool to room temperature. If the sushi rice is not going to be used right away, gently gather the sushi rice into a ball and cover with a damp towel.
5. Fill a medium-sized pot half way with the peanut oil. Preheat on medium-high heat to a temperature of 360 degrees F. Make the tempura batter by combining the flour, cornstarch and ½ teaspoon of salt in a mixing bowl. Whisk to mix well. Add the beaten egg and seltzer water. Mix well to make a smooth batter, but being careful to not overwork it. Dip the salmon pieces in the tempura batter and cook in the heated oil until crispy, 1 to 2 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate to drain.
6. Combine the 1 tablespoon of water and 1 tablespoon of wasabi powder and make a paste. Let it sit for about 5 minutes to allow the flavor to develop. Add the ¼ cup of crème fraiche and stir to mix well. Set aside until ready to use.
7. To assemble the hand rolls, take about 2 tablespoons of sushi rice and spread it on half of the nori. If necessary, keep a small bowl of water next to you to occasionally dip your
8. fingers in to keep the sushi rice from sticking (but be careful to not use too much water). Spread about ¼ teaspoon of the wasabi mixture diagonally across the sushi rice. Add 3 to 4 snow pea sprouts on top of the wasabi, a slice of avocado, 2 slices of cucumber and 1 to 2 pieces of the smoked salmon tempura. Fold the corner (of the filling side) of the nori sheet over to make a pointed end and form into a cone shape. Use a grain of sushi rice to seal the hand roll, if necessary. Repeat with the remaining ingredients and divide into 4 servings. Serve with soy sauce, if desired.

   Editor's Note: Look for sustainable salmon and organic, locally-grown ingredients when possible.

9. Learn more about sustainable food choices with our Eat Green Guide.

10. This recipe was featured in the Sushi on a Budget Episode of Emeril Green.