Sushi Pizza

Photo: flickr user Sir Mildred Pierce

Ingredients

2 cups sushi rice

cup cold water

cup seasoned rice vinegar, or more to taste

16 thin slices English cucumber, unpeeled

pound smoked salmon

2 tablespoons Russian-style mustard

cup yoghurt, cheese or ¼ cup thick 1 sht toasted nori, (about 8 X 7 inches)

3 green onion or 1 small bunch chives, thinly sliced

1 tablespoon sesame seeds, toasted

lemon, very, thinly, sliced

Preparation

Place rice in a bowl and cover with cold water. Swish rice around and drain. Repeat until water is clear. Drain rice well.

Place rice in a medium saucepan and add 21/4 cups cold water. Cover. Bring to a boil on a medium-high heat. Boil for 1 minute. Reduce heat to low and cook for 10 minutes. Remove from heat and allow to rest for 10 minutes. (Do not lift the lid at any time during cooking and resting!)

Toss rice gently with vinegar. Cover rice with a damp towel if you are not using it right away.

Line an 8-inch square baking dish with plastic wrap. Arrange cucumber slices in a single layer over the bottom. Arrange smoked salmon slices on top of cucumber. In a small bowl, combine mustard with yogurt cheese. Spread over salmon.

Pat half the sushi rice on top of salmon and sauce. Place nori on top of rice (cut to fit, if necessary). Pat in remaining rice. Cover with plastic wrap. Weight the rice down with cans of food or bricks covered with foil. Allow to rest at room temperature for 15-30 minutes. To serve, unwrap and un-mold onto a serving platter. Scatter chives and sesame seeds over top and garnish with lemon slices.