Sushi Roll Recipe

Rinse the Rice

In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Season the Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a wooden or glass bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Slice the Fillings

Slice the fresh raw salmon, cucumber, and avocado into thin strips. Set aside.

Prepare the Nori

Lay out the nori sheets on a bamboo sushi mat or clean surface, shiny side down.

Spread the Rice

Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top.

Add Fillings

Place a few strips of salmon, cucumber, and avocado in the center of the rice-covered nori, and add a thin line of cream cheese if desired.

Roll the Sushi

Using the bamboo mat, carefully lift the edge of the mat closest to you and roll the sushi away from you, applying gentle pressure to form a tight roll.

Seal the Roll

Moisten the top edge of the nori with a little water to help seal the roll. Finish rolling and set seam side down.

Slice the Roll

Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean edges.

Serve the Dipping Sauce

Pour soy sauce into a small bowl. Serve with wasabi and pickled ginger on the side for dipping.