Directions

To Cook

1. In a large bowl, cover and rinse rice with cool water. Swirl rice around, drain water and then repeat until the water is clear.
2. In a medium saucepan, place equal parts rice and water over high heat. Leave uncovered and bring to boil. Once boiling, turn heat down and cover for 15 mins.
3. Remove from heat, but leave covered for another 10 mins.
4. Combine rice vinegar, sugar and salt in a small bowl. Set aside.
5. Transfer rice into the big glass bowl. Using a wooden spoon or rice paddle, gently fold in the vinegar mix so that every grain of rice is covered. Be careful not to get the rice too wet.
6. Allow rice to cool before assembling sushi.
7. On a sushi mat, take a piece of nori and place it shiny side down, about 2 cm away from the edge nearest to you.
8. Wet your hands and gently spread about ¾ cup of rice over seaweed, being careful to leave about 2.5 cm borders around all sides.
9. Line two pieces of finely sliced salmon end-to-end on the rice.
10. Holding the filling in place, carefully roll the mat over itself, away from you, making sure the nori folds over and seals itself.
11. Continue with the rest of the nori sheets and filling. Cut rolls into 2.5cm thick pieces and serve with soy sauce, beni shoga (pickled ginger) and wasabi.