My whole family is crazy everything about sushi or I can said everything about Japanese food.We visit Japanese restaurant once a month to satisfied our appetite.Since eating out is quite pricey,I will tried to make sushi at home every week to satisfied our sushi urge.I'm not a sushi chef or expert but I still think it's worth to make sushi at home.
For making su-meshi/ vinegared rice
2 cup calrose rice/sushi rice
4 tbsp mixed sushi vinegar ( store bought)
3/4 cup water ,plus extra if it's old rice
2 tbsp sugar
For 4 Large Rolls-
1 pound fresh salmon,fish for sushi,slice stripe
4 oz -1 box cream cheese (cut strip)
4 sheet seaweed paper/nori
1 cucumber,peeled ,cut stripe and removed the seeds
1 stalk green lettuce,wash and clean
some roasted sesame seed
I bottle Japanese mayonnaise
1:Wash rice in rice cooker for couple times before cook in the rice cooker.When rice is cooked,remove from rice cooker,use spatula mix with ingredients (A) thoroughly,set aside.
2:You need a nori sheet,place nori sheet stretching from you.Make sure you place the nori dull side facing upwards.
3:Grab a handful of rice.Spread the vinegared rice out evenly over the nori sheet. Using one hand to prevent rice spilling over the end of nori,gently press down the rice with fingertips of your other hand.(wet your hands with clean water from time to time to prevent rice from sticking)
4:Leave about 2 inch free on the far side,and 3/8 inch free on the side nearest to you.
5:Spread sesame seed,some stripe salmon,cream cheese ,cucumber and lettuce on the rice that nori sheet facing you in oblong shape.(Add in some mayo or rice at the end to hold all ingredients together in case it's fall apart)
6:Firmly roll up from the end nearest you,taking care not to squeeze out the contents
7:Firmly hold the bamboo mat to roll up.
8:Use sharp knife to cut into 6 or 8 pieces and arrange the roll on the plate. Serve with wasabi and soy sauce.