Have you tried making sushi at home? It’s fun and creative. Unlike a takeout, you can choose the combo of food you add in each roll. The highlight is sushi-grade salmon.

Ingredients: 

12 sheets sushi seaweed (nori)

2 cups of uncooked sushi rice cooked according to package instructions

Sushi rice seasoning: 

1/3 cup of rice vinegar

2 tbsp of white sugar

1/2 tsp of salt,

Sushi ingredients: 

1 lb sushi-grade raw salmon

1/2 English cucumber sliced into strips (get rid of the watery cucumber seeds)

soy sauce and wasabi for serving

sprinkle of black sesame seeds

Instructions: 

1. Cool cooked rice for 10 mins, add sushi rice seasoning to cooked rice.
2. Cut seaweed sheet in half and place seaweed sheet on a bamboo mat, smooth side facing down. Wet your hands. Cover the seaweed with an even layer of prepared sushi rice. Leave a margin at the top of the seaweed sheet.
3. Drizzle black sesame seeds on the rice.
4. Layer sushi-grade raw salmon and cucumber strips in the middle of the seaweed sheet.
5. Paste water along the top margin of the seaweed to make it sticky.
6. Roll it up tightly. Wipe your knife with a damp paper towel or a damp towel before cutting. Cut 6 pieces.
7. Plate and enjoy with soy sauce and wasabi.