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Ingredients
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Sushi Ingredients
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
Place 1 cup of sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with 1.2 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit for 10 minutes.
- 3
Season the Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon. Allow the rice to cool to room temperature.
Assembling the Roll
- 4
Prepare the Cucumber
Slice the cucumber into thin strips, removing the seeds if desired.
- 5
Spread the Cream Cheese
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then take about 1/4 of the sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 6
Add Fillings
Place a few strips of smoked salmon and cucumber on top of the rice, followed by a thin layer of cream cheese.
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Continue rolling until you reach the exposed edge of the nori. Dampen the edge with water to seal the roll.
- 8
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the slices clean.
- 9
Garnish and Serve
Sprinkle sesame seeds over the sliced rolls for garnish. Serve with soy sauce, pickled ginger, and wasabi if desired.
