Tea-Smoked Salmon and Avocado Cone
Makes 8 cones
 

• 1 cup water
• 1 tablespoon rice vinegar
• 4 sheets toasted nori sheets, halved into 2 triangles
• 2 cups Master Sushi Rice
• 1/2 pound Ming's tea smoked salmon, sliced (available at Ming.com)
• 1 package daikon sprouts
• 1 avocado, sliced into 1/2-inch spears, drizzled with lime juice

In a small bowl, combine water and add vinegar. Place a half-sheet of nori on a work surface shiny-side down, long edge towards you. Wet your hands in the water-vinegar mixture and spread about 1/2 cup rice on lower half of nori, patting it down lightly. Top with salmon, placing it diagonally across the rice from the upper left corner to the bottom right. Place daikon sprouts and avocado on the salmon. Fold the lower left-hand corner of the nori toward the right side to enclose the filling, and continue to roll toward the nori's left side to form a cone. Wet a finger in the vinegar water and moisten the top 1/2-inch of the nori's edge to seal the cone. Let rest, seam-side down, or place in a cone holder. Repeat with remaining ingredients.