A salmon roll is a type of sushi roll that consists of fresh salmon, sushi rice, and other ingredients wrapped in nori (seaweed). The roll is typically made by spreading sushi rice on a sheet of nori, placing thinly sliced salmon, along with fillings like cucumber and avocado, on top of the rice, and rolling it tightly. The roll is then cut into bite-sized pieces and served with soy sauce, wasabi, and pickled ginger. Salmon rolls are enjoyed for their delicate flavor and are a popular choice in Japanese cuisine.
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry. Once cooked, transfer the rice to a large bowl and let it cool slightly.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat and let the mixture cool.
Pour the vinegar mixture over the cooked rice and gently fold it in to evenly coat the grains. Be careful not to mash the rice. Let the rice cool completely.
Slice the salmon fillet into thin strips.
Place a bamboo sushi mat on a clean surface and put a sheet of nori on top of the mat.
Moisten your hands with water to prevent the rice from sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about a 1-inch border at the top.
Arrange a few cucumber strips, avocado slices, and salmon strips along the center of the rice.
Lift the edge of the sushi mat closest to you and roll it over the filling, using your fingers to keep the filling in place. Continue rolling until you reach the end, then press the mat gently to seal the roll.
Repeat the process to make more rolls with the remaining ingredients.
Use a sharp knife to slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.
Serve the salmon rolls with soy sauce, wasabi, and pickled ginger