Homemade Salmon & Veggie Maki Rolls

Directions

1. 1

   Cut cucumbers and carrots into thin sticks and soak them in cold salted water to keep them crisp.

2. 2

   Rinse the rice until the water runs clear, then cook with 5 cups of water according to package instructions.

3. 3

   In a small bowl, mix together the rice vinegar, mirin, sugar, and salt until fully dissolved to make the sushi seasoning.

4. 4

   Transfer the hot cooked rice to a large bowl. Gradually fold in the seasoning using a wooden spatula with gentle cutting motions — do not stir in circles. Let cool to room temperature.

5. 5

   Cover the bamboo mat with plastic wrap to prevent sticking.

6. 6

   Place a nori sheet on the mat, rough side facing up.

7. 7

   Wet your hands, then spread a ~1 cm layer of rice evenly across the nori sheet, leaving a 1 cm border at the top edge.

8. 8

   Lay strips of salmon, cucumber, carrot, and a lettuce leaf in a line across the center of the rice.

9. 9

   Using the mat, roll the sushi tightly away from you, pressing gently to seal with the bare nori edge.

10. 10

    Slice each roll into 6–8 pieces using a sharp, slightly dampened knife. Serve with wasabi and soy sauce if desired.