Salmon sushi with spicy cucumber and citrus soy dipping sauce

Rinse and lightly scrub the sushi rice in a few changes of cold water; a few rinses keep it from being too starchy.

Cook the washed rice in a rice maker.

Peel the cucumber and slice into thin even strips with the jalapeno and some lemon zest. Season with salt, chili powder, lemon juice and a splash of olive oil; mix.

For the dipping sauce, slice a whole lemon and orange, cover with soy sauce, add a splash of mirin and torn cilantro stems and leaves; muddle together and set aside.

Mix rice wine vinegar, sugar and salt at about three parts vinegar to one part sugar, salt to taste, until dissolved.

Fold the seasoning gently into the rice, fanning as you mix to cool it to just above room temperature.

Break the salmon fillet down to a chunky loin, removing all the bones including pin bones.

Slice the salmon thinly by pulling the knife toward you and turning it slightly at the end of the cut for a tapered slice.

Wipe down the prep space, wet hands with cold water, take enough rice to fill the center of the palm and press it into shape with two fingers. Lay on a slice of salmon and press again to set them together.

Top each piece with thin avocado slices, then the spicy cucumber and a few cilantro leaves; serve with the citrus soy dipping sauce.