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Ingredients
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Sushi Ingredients
Filling Ingredients
Method
Prepare the Sushi Rice
Cooking the Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes.
Seasoning the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
Assemble the Roll
Prepare Fillings
Thinly slice the cucumber and chop the spicy salmon into small pieces. Set aside the kim chee and kabayaki sauce.
Rolling the Sushi
Place a bamboo sushi mat on a clean surface. Lay a nori sheet shiny side down on the mat. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top. Arrange the spicy salmon, cucumber, and a line of kim chee horizontally across the center of the rice. Drizzle with kabayaki sauce.
Roll It Up
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Once rolled, use a sharp knife to slice the roll into 6-8 pieces.