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Ingredients
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Main Ingredients
Seasoning
Optional Fillings
Method
Preparing the Rice
- 1
Rinse the Sushi Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- 2
Cook the Rice
In a rice cooker or pot, add the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Preparing the Roll
- 4
- 5
Assemble the Roll
Place a bamboo sushi mat on a clean surface. Lay a nori sheet shiny side down on the mat. Wet your hands with water to prevent sticking, then take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 6
- 7
Roll it Up
Using the bamboo mat, lift the edge closest to you and start rolling away from you, pressing gently but firmly to shape the roll. Continue rolling until the entire sheet is rolled up. Use a bit of water to seal the edge of the nori.
- 8
Slice the Roll
With a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a wet cloth after each cut to ensure clean slices.
- 9
Serve
Arrange the salmon rolls on a plate and serve with soy sauce for dipping.