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Ingredients
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Sushi Rice
Fillings
Nori and Sauce
Method
Preparing Sushi Rice
Rinse the Rice
In a fine-mesh sieve, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
Cook the Rice
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and water is absorbed.
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Allow to cool to room temperature.
Assembling the Sushi
Prepare the Nori
Place a bamboo sushi mat on a flat surface. Lay one nori sheet shiny side down on the mat.
Spread the Rice
Wet your hands to prevent sticking. Take about 1 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
Add Fillings
On the lower third of the rice-covered nori, layer the salmon, cucumber, avocado, and cream cheese.
Roll the Sushi
Lift the edge of the mat closest to you and begin rolling it away from you. Roll tightly, applying gentle pressure to form a cylinder. Seal the edge with a little water.
Slice the Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean edges.
Serving
Plate the Sushi
Arrange the sushi pieces on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.