- 1 salmon filet cut into strips
- 1 pack of seaweed salad
- 1 cup sushi rice
- 1/4 cup seasoned rice vinegar
- 1/4 cup mirin(rice wine)
- 2tbls sugar
- 1 nori seaweed wrap
- 1 bamboo sushi roller
- 1 sheet of saran wrap slightly larger than bamboo roller
Cut salmon into long thin strips.
Drain seaweed salad, there will be a lil water in bottom of package, if you don't drain and ring out it will make sushi roll soggy.
Add rice vinegar, mirin, and sugar to microwave safe bowl and heat in microwave until sugar is dissolved.
When sushi rice finishes cooking add vinegar mirin sugar mix to rice and mix together. If possible fan as you mix together. Let rice cool.
Put sheet of saran wrap over bamboo roller.
Add thin layer of rice on saran sheet.
Put nori seaweed wrap on top of rice on saran wrap.
Add another thin layer of rice on top of seaweed wrap.
Put salmon strips about 1/4 of the way from the top of rice and seaweed.
Add seaweed salad, about the same thickness as salmon, the same length of the salmon alongside of it.
Grab the bottom side of the top end of the bamboo roller and roll towards the fish making the roll. Hold tighly and apply plenty of pressure to keep tightly packed.
After rolled cut into 6- 8 pieces.
Dip lightly in soy sauce and enjoy.