Salmon-Avocado Cucumber Sushi Boats

Step 1
Rinse rice in a sieve under cold water until water runs clear, about 1 minute. Bring rice and water to a boil over medium-high heat in a saucepan. Reduce heat to medium; simmer, covered, until rice is tender and water is absorbed, about 15 minutes.

Step 2
Meanwhile, whisk together vinegar, sugar, and salt in a small bowl until sugar and salt dissolve. Drizzle vinegar mixture over hot rice; gently fold in. Cover surface of rice with a damp paper towel; let cool to room temperature, about 1 hour.

Step 3
Halve cucumbers lengthwise, then cut each half crosswise into 4 equal pieces (for a total of 16 pieces). Trim a thin slice from the peel side of each piece (so the pieces will sit flat). Scoop out seeds from each piece, leaving a 1/3-inch border. Spoon 1 to 11/2 Tbsp. rice into each cucumber piece, then use damp hands to compact rice. Top each with salmon and avocado. Sprinkle with sesame seeds.

Step 4
Serve with soy sauce, furikake, Kewpie mayonnaise, wasabi, and/or ginger.