Salmon Sushi

1.Prepare the Sushi Rice: Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs completely clear. Drain well.

2.Cook the Rice: Combine the rinsed rice and 2.5 cups of cold water in a medium saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

3.Season the Rice: While the rice rests, combine the rice vinegar, sugar, and salt in a small bowl and stir until the sugar and salt are dissolved. Transfer the cooked rice to a large, non-metallic bowl or wooden hangiri.

4.Mix the Seasoning: Pour the vinegar mixture evenly over the warm rice. Using a cutting motion with a spatula, gently fold the seasoning into the rice, being careful not to mash the grains. Fan the rice to cool it down to room temperature quickly. The rice must be cool before rolling.

5.Prepare the Rolling Station: Lay a bamboo sushi mat on a clean surface. Place one sheet of nori, shiny side down, on the mat.

6.Spread the Rice: Dip your hands in water (this prevents sticking). Take about 3/4 cup of seasoned rice and spread it evenly over the nori, leaving a 2 cm border of bare nori at the top edge (the edge farthest from you).

7.Add Fillings: Arrange a thin line of salmon strips, avocado slices, and cucumber matchsticks horizontally across the center of the rice.

8.Roll the Sushi: Lift the edge of the bamboo mat closest to you, folding it over the fillings and tucking the edge of the nori underneath the filling. Press firmly and roll forward, keeping the roll tight with gentle pressure from the mat. Stop when you reach the bare nori edge.

9.Seal and Finish: Moisten the bare nori edge with a few drops of water to seal the roll. Roll completely and press gently to ensure the roll is firm and cylindrical. Repeat with the remaining ingredients.

10.Slice and Serve: Using a very sharp knife dipped in water, slice each roll into 6 to 8 equal pieces. Wipe the knife clean between cuts for the best results. Serve immediately with soy sauce, wasabi, and pickled ginger.