Salmon Sushi

Ingredients

• •2 cups Sushi rice
• •0.5 lb Fresh sushi-grade salmon
• •5 sheets Nori sheets
• •3 tbsp Rice vinegar
• •2 tbsp Sugar
• •1 small Cucumber
• •1 small Avocado
• •3 tbsp Soy sauce
• •1 tsp Wasabi
• •2 tbsp Pickled ginger
• •1 tbsp Sesame seeds

Instructions

1. 1

   Cook sushi rice according to package instructions. While hot, season with rice vinegar, sugar, and salt. Fan rice while folding to cool it and create glossy texture.

   💡 The fanning creates the signature sticky texture and prevents the rice from becoming gummy. Season while still warm.

2. 2

   Place a bamboo mat on a clean surface. Lay a sheet of nori shiny-side down. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.

   💡 Wet your hands with salted water to prevent rice from sticking. The rice layer should be uniform for even rolling.

3. 3

   Lay salmon strips in a line across the center of the rice. Add cucumber matchsticks if desired. Lift the bottom of the mat and roll tightly.

   💡 The filling should be centered for clean cuts. Apply gentle pressure as you roll to compress the ingredients.

4. 4

   Seal the edge with a drop of water. Let the roll rest for 2 minutes before cutting. Slice with a wet, sharp knife into 6-8 pieces.

   💡 A sharp knife is essential - a dull knife will crush the delicate roll. Clean the blade between cuts.

5. 5

   Serve immediately with soy sauce, wasabi, and pickled ginger. Dip the roll sushi-side down into the soy sauce.

   💡 Fresh sushi should be eaten the same day. The fish is raw, so use sushi-grade salmon and keep chilled until serving.

6. 6

   Adjust seasoning and serve hot.

   💡 Taste and adjust salt last - flavors develop as they cook.