Step 1: Preparing the salmon

Take a block of sashimi grade salmon (200 grams) and cut it into 1 cm thick slices, holding your knife at a 45 degrees angle. Use a very sharp knife and be sure not to saw the salmon. You’re supposed to cut through the salmon in one smooth motion.

Step 3: Assembling the roll

Place half a sheet of nori on a rolling mat. Take 80 grams of cooked and seasoned sushi rice and spread it over the nori. Leave a lengthwise gap of 2 to 3 cm on both sides of the nori. Spread a bit of wasabi with your index finger across the rice, in the middle.

Add some of the julienned cucumbers, but don’t overdo it. You need to be able to make the roll. That won’t work if there is too much filling on the nori.

Place the salmon slices on the far side. Put each slice half on the nori, half off the nori. Later on, this will help create the effect of salmon sticking out of the roll.

Step 5: Cutting the squared roll

Wet a sharp knife. This will prevent rice sticking to the knife while cutting through the roll. Clean the knife after each cut and wet it again for the next cut. This will help you get nice, clean cuts.

Cut the roll in half and cut each half in half to get quarters. Cut each quarter in half. Keep the sushi slices next to each other. Use the rolling mat to firm it all up, in case some of the filling got out of place. Now you’re ready to present the sushi on a plate. If you want them all to look tight, eat the parts on the left and the right. 😊 Enjoy!