Salmon Maki

Ingredients

• 180 g Sushi Rice
• 220 ml Water
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 0.5 tsp Salt
• 180 g Salmon
• 0.5 pcs Cucumber
• 4 pcs Nori
• 2 tsp Wasabi
• 2 tbsp Soy Sauce
• 1 tsp Toasted Sesame Seeds

Method

1. Rinse {sushi_rice} under cold water until the water runs almost clear, then drain well so the grains cook up glossy and distinct.
2. Combine rinsed {sushi_rice}, {water}, and a pinch of {salt} in a saucepan, bring to a boil over medium heat, then cover and cook on low heat until the liquid is absorbed and the rice is tender.
3. Warm {rice_vinegar} with {sugar} and a little more {salt} just until dissolved, then fold it into the hot {sushi_rice} with a cutting motion and fan until lightly cooled and shiny.
4. Pat {salmon} dry, then slice {salmon} and {cucumber} into long thin batons for neat rolling and even texture in every bite.
5. Lay {nori} shiny side down on a mat, spread {sushi_rice} in a thin even layer with damp hands, add {salmon}, {cucumber}, and a small line of {wasabi}, then roll tightly and let the seam sit down briefly to seal.
6. Slice the rolls with a very sharp damp knife, wiping between cuts so the {nori} stays clean and the {sushi_rice} does not drag.
7. Arrange the sliced rolls, sprinkle with {toasted_sesame_seeds}, and serve with {soy_sauce} for dipping and extra {wasabi} alongside for a bright finish.