Instructions:
step 1 Rinse sushi rice until water runs clear. Cook with 2 1/2 cups water in a rice cooker or on stovetop. Let cool slightly.
step 2 In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into warm rice. Set aside to cool completely.
step 3 Lay a sheet of nori on your bamboo mat, shiny side down.
step 4 With wet fingers, spread a thin layer of sushi rice over the nori, leaving 1 inch at the top.
step 5 For a Salmon Roll: Place cucumber, avocado, and a few slices of salmon (or imitation crab) along the bottom edge.
step 6 Roll tightly using the bamboo mat, applying gentle pressure. Seal edge with water.
step 7 For a Salmon Nigiri Roll: Place imitation crab and cucumber inside the roll. After rolling, arrange thin slices of salmon on top, then use plastic wrap and mat to shape and press gently.
step 8 Slice rolls into 6–8 pieces with a wet, sharp knife.
step 9 Serve with soy sauce, pickled ginger, and wasabi.
Storage and Reheating Tips:
Best enjoyed fresh. If needed, store tightly wrapped rolls in the refrigerator for up to 24 hours. Do not microwave. For best flavor, let come to room temperature for 10 minutes before eating.
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