Easy Salmon Sushi at Home My Foolproof Recipe

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or saucepan according to package instructions. If using a saucepan, bring the water and rice to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed.
2. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until the sugar and salt are dissolved. Do not boil.
3. Once the rice is cooked, transfer it to a large bowl. Gently drizzle the sushi vinegar mixture over the rice, using a wooden spoon or spatula to carefully fold the vinegar into the rice. Be careful not to mash the rice. Allow the rice to cool to room temperature (about 30 minutes), fanning occasionally to speed up the process.
4. While the rice is cooling, slice the salmon, avocado, cucumber (if using), and cream cheese (if using) into thin strips.
5. Place a sheet of nori shiny-side down on the sushi rolling mat. Spread a thin layer of sushi rice evenly over the nori, leaving about ½ inch of space at the top edge.
6. Arrange a row of salmon, avocado, cucumber (if using), and cream cheese (if using) horizontally across the rice, about 1 inch from the bottom edge.
7. Using the sushi rolling mat, carefully roll the sushi tightly, starting from the bottom edge. Moisten the top edge of the nori with a little water to seal the roll.
8. Using a sharp, wet knife, slice the sushi roll into 6-8 even pieces. Serve immediately with wasabi, soy sauce, and pickled ginger.