Char Sushi Nigiri

The price of fish on the Pacific coast reminds the East-coaster that he should be eating lobster every day. But, no matter how expensive the fish is, quality cannot be sacrificed for good sushi.

Makes 2 rolls.

1/2 c california rose rice (sushi rice)
1/2 tsp salt
2 tsp sugar
1 1/2 tbsp rice vinegar (or cider vinegar)
2 sheets nori (seaweed paper)
1/2 ripe avacado, sliced finely
1 small filet fresh arctic char

Cook the sushi rice and spread it out onto a cookie sheet to cool. Mix together the salt, sugar, and vinegar and drip it onto the sushi rice, mixing only slightly. Once the rice is cooled, apply a thin layer of the rice to the nori and lay down long, thin slices of the avacado and char. Roll the sushi and refrigerate until cool. Serve with wasabi and some Japanese soy sauce. I love this stuff.