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Ingredients
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Roll components
Assembly & finishing
Method
Prepare sushi rice
Cook and season rice
Rinse 1 cup sushi rice under cold water until the water runs clear. Cook rice according to package instructions (typically 1 cup rice to 1.1–1.2 cups water) or in a rice cooker. While rice cooks, mix 2 tbs rice vinegar, 1 tsp sugar, and 1 tsp fine salt until dissolved. When rice is done, transfer to a shallow bowl or hangiri, evenly pour the vinegar mixture over the hot rice and gently fold with a rice paddle or spatula to coat and cool. Fan the rice while folding to give it a glossy finish. Let rice cool to slightly above room temperature (30–40 minutes).
Prepare salmon
Slice salmon
Using a very sharp knife, trim any skin or sinew from the salmon. Cut the 4 oz sashimi-grade salmon into 6 long even strips approximately 1/3 inch (8 mm) wide so there is one strip per piece and small overlap for 6 pieces. Aim for pieces about the length of the nori sheet width (about 7–8 cm). Keep salmon chilled until assembly.
Assemble rolls
Place a bamboo sushi rolling mat on a clean surface and lay a sheet of plastic wrap over the mat (optional, for easier cleaning). Place the nori sheet shiny side down on the mat. With wet hands (keeps rice from sticking), take about 3/4 cup of the prepared sushi rice and evenly spread it over the nori, leaving a 1 inch (2.5 cm) strip at the far edge without rice to seal. The rice layer should be about 3–4 mm thick. If you prefer an inside-out style, press rice on outside and place salmon inside; this recipe is traditional nori-out with salmon inside.
Place the salmon strips in a line across the rice about 1 inch (2.5 cm) from the near edge. If using wasabi, place a thin line (about 1/2 tsp distributed) of wasabi along the salmon before rolling.
Using the mat, lift the near edge and roll away from you, tucking the filling tightly and pulling the mat as you roll to keep pressure even. Roll until seam is sealed; moisten the exposed nori strip with a little water to seal the edge. Gently press the roll with the mat to form a firm cylinder.
Using a sharp, wet knife, cut the roll into 6 equal pieces: wipe the knife with a damp cloth between each cut to get clean slices. Arrange the six pieces (6pz) on a plate.
Serve
Serve the 6-piece sake maki with soy sauce, pickled ginger (gari), and extra wasabi on the side. Consume immediately for best texture and flavor.