Recipe Sushi Rolls with Salmon and Cucumber

Making sushi rolls at home can be a fun and rewarding experience. With a bit of practice, you’ll be able to create delicious rolls with fresh ingredients, just like those served in Japanese restaurants. This recipe for sushi rolls with salmon and cucumber provides a straightforward method to get you started.

Ingredients

• Sushi rice: 2 ½ cups, cooked and seasoned
• Nori (seaweed sheets): 4 sheets
• Fresh salmon (sushi-grade): 150 g, thinly sliced
• Cucumber: 2, peeled and cut into thin strips
• Vinegar water (for wetting hands): 2-3 tablespoons rice vinegar mixed with 1 cup water

For serving:

• Pickled ginger
• Wasabi
• Soy sauce

Method

1. Prepare the Ingredients: Slice the fresh salmon into thin strips and cut the cucumbers into thin julienne strips.
2. Prepare the Rolling Mat: Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the bamboo mat.
3. Spread the Rice: Wet your hands with the vinegar water to prevent sticking. Take about a quarter of the sushi rice and spread it evenly over the nori, leaving a 3-4 cm border at the far edge of the nori sheet.
4. Add the Fillings: Arrange one-quarter of the salmon strips and cucumber strips along the edge of the nori closest to you.
5. Roll the Sushi: Lift the edge of the bamboo mat closest to you and carefully start rolling the sushi away from you, pressing gently to form a tight roll. Continue rolling until you reach the uncovered edge of the nori.
6. Seal the Roll: Moisten the exposed edge of the nori with a little vinegar water and press to seal the roll.
7. Let it Set: Leave the roll in the bamboo mat for a few minutes to help it hold its shape.
8. Slice the Roll: Carefully remove the bamboo mat. Use a sharp knife, dipped in vinegar water, to slice the roll into 8 pieces.
9. Serve: Arrange the sushi rolls on a plate and serve with pickled ginger, wasabi, and soy sauce.

Enjoy making and eating your homemade sushi rolls with salmon and cucumber!