Easy Pressed California-Roll Sushi

To cook sushi rice,cook 2 C Japanese sticky rice in 2¼C water, bring to boil and reduce heat to lowest setting for 15 minutes, remove from heat and allow to rest 10 minutes. Then flake with a fork into a shallow bowl and toss gently with ⅓ C seasoned rice vinegar.

16 thin slices unpeeled English cucumber
¼ lb smoked salmon
2 tbs Russian mustard
¼ C thick mayonaise
1 sheet nori [8x7 inches]
3 green onions
i tbs toasted sesame seeds
½ a lemon thinly sliced [use a mandoline if you have one]

Line an 8" square baking dish with plastic wrap.
Arrange cucumber slices in a single layer on the bottom.
Arrange smoked salmon on top.
Combine mustard and mayonaise, spread over salmon.
Pat half of sushi rice over mayonaise layer.
Place nori on top, pat on remaining rice and cover with more plastic wrap.
Weight down with cans of food or bricks covered with foil.
Refridgerate until needed.
Bring out of fridge 15-30 minutes before serving.
Remove plastic, invert to unmold,slice into cubes with a clean sharp knife dipped into cold water.
Garnish cubes with sliced green onion, sesame seeds and lemon slices.