Ingredients
Preparation
Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.
Cool the marinade before use.
Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.
Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.
Set the rice to cool in room temperature.
Start by cutting the salmon fillet in an even piece, and then cut it into 2-3 mm thin slices diagonally.
Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.
Take approx. 1 tbsp of sushi rice, and use your hand to gently make an oval ball shaped like a grain of rice.
Spread a little wasabi under a slice of salmon and place over a ball of rice. Carefully press along the sides and on top so the salmon and rice holds together.
Serve the sushi with soy sauce, wasabi and pickled ginger.