Nori Sheets (6)
into half. Make sure that you cut in the right direction because nori is not usually square (20x19 cm, 8x7.5-inches). Cut the long side of nori in half with scissors.
into thin strips about 18 cm long. You can remove the center part of the cucumber as it is watery.
Pickled Daikon Radish (2/3 cup)
into 9 cm long (3.5-inches long) then cut into thin strips about 1 cm thick ( 0.3-inch thick).
Salmon (9 oz)
into 1.25 cm thickness (or 1 /2-inch) by 9 cm long (7-inches long). Or if you have a long piece of salmon, then cut it into 18 cm long.
Wasabi Paste (to taste)
Rice Vinegar (3 Tbsp)
Water (1/3 cup)
Sushi Rice (2 1/2 cups)
, cucumber, takuan (pickled daikon radish), salmon,
Sesame Seeds (1 Tbsp)
, bamboo mat, a wet towel, and nori. Place the coarse side of nori facing up.
Soak your right fingertips a little bit in vinegar water and let the water spread over your palm. Then, take up the 70-80 g sushi rice and roll the sushi rice into an oval shape.
Start spreading the rice from the left side of the nori. Leave 1 cm or 1/2-inch of space without rice spread on the top side of nori.
Using both hands, spread the rice evenly over the nori. Leave 5 mm space on the bottom part of nori.
Place the filling on the centerline.
Align the nori with the line in front of the bamboo mat, lift the mat up and start rolling it up halfway.
Align the front edge of the bamboo mat with the upper edge of the rice.
Open the bamboo mat, then turn the roll 90 degrees again and make the shape with your fingers here.
Make rolls the same way with other fillings.
To cut the rolls, make sure to place the end of the roll face down on the cutting board. If the end of the roll is facing up, it will open up while cutting.
Wipe the knife with a damp towel and cut the roll into half.
Clean the knife with a wet cloth again each time and quickly cut into 6 or 8 equal pieces.
Cut the rest of the rolls as well. Transfer all pieces to the plate. Put
Pickled Ginger (to taste)
and wasabi on the right-hand side of the plate and serve with
Soy Sauce (to taste)