How to make it
5 steps. Take it one step at a time.
Rinse the rice in a bowl
Rinse the rice in a bowl until the water runs clear. Drain well.
Combine rice and 600ml water
Combine rice and 600ml water in a pot. Bring to a boil at 100°C (212°F), then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
25 minMix rice vinegar, sugar, and salt
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the warm rice to a large wooden or glass bowl. Gently fold in the vinegar mixture using a rice paddle, taking care not to smash the grains. Let cool to room temperature.
For Maki: Place a sheet of nori
For Maki (rolls): Place a sheet of nori on a bamboo mat. Spread a thin layer of rice over the nori, leaving 2cm at the top edge. Place salmon and cucumber in the center. Roll tightly using the mat.
Slice rolls into 8 pieces
Slice rolls into 8 pieces using a sharp, wet knife. Serve with wasabi and soy sauce.
A little kitchen wisdom
Use high-quality sushi-grade fish to ensure safety and flavor. Wet your hands with water and a little vinegar to prevent the rice from sticking while handling.
