Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, transfer to a large bowl and let it cool slightly.

Prepare Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in with a spatula. Allow the rice to cool to room temperature.

Season Rice

Slice the Atlantic salmon fillet and cucumber into thin strips.

Prepare Fillings

Lay a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and take a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top edge. Place a few strips of salmon and cucumber in the center of the rice.

Assemble Sake Maki

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.

sake maki

Recipe information

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