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Ingredients

528 servings - +

Equipment

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Steps

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package directions. Season with a mixture of rice vinegar, sugar, and salt while it's still warm.
2. Lay a sheet of nori on a bamboo mat, shiny-side down. Wet your hands to prevent sticking and spread a thin, even layer of the prepared sushi rice over the nori, leaving a 1-inch border at the top.
3. Arrange thin slices of fresh, sushi-grade salmon and julienned cucumber in a line across the center of the rice.
4. Begin rolling from the bottom edge, using the bamboo mat to guide and tighten the roll. Tuck in the ingredients as you go to create a compact cylinder.
5. Once rolled, use a very sharp, wet knife to slice the roll into 6-8 even pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.

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Ratings