Smoked trout and mackerel are good stand-ins for salmon. Choose wild Pacific salmon rather than farmed.
6 sheets nori seaweed (preferably toasted)
4 1/2 cups (1.125 L) prepared sushi rice (see recipe here)
1 Tbsp (15 mL) wasabi paste (optional)
About 2 cups (500 mL) baby spinach, chopped
6 ounces (170 g) smoked salmon, cut into thin strips
1/2 avocado, peeled and cut into thin strips
1/4 cup (60 mL) soy sauce
Pickled ginger (optional)
Place a nori sheet on a bamboo mat and add about 3/4 cup (180 mL) rice and flatten. If using wasabi, make a lengthwise depression in the rice in the middle and add a small amount of wasabi (add too much and you’ll want to call the fire department).
Place 1/6 of the spinach, salmon, and avocado strips onto the wasabi and roll. Cut into 6 pieces and repeat with remaining nori sheets.
Serve with soy sauce and ginger. Makes about 36 pieces.
Each 6-piece serving contains: 264 calories; 10 g protein; 4 g fat (0 g sat. fat, 0 g trans fat); 44 g carbohydrates; 3 g fibre; 740 mg sodium.
source: “Easy Make-at-Home Sushi“, alive #323, September 2009