Homemade Sushi Rolls in 50 Minutes

Instructions:

1. Wash the sushi rice in a fine-mesh strainer under cold water until the water runs clear.
2. Combine rice and water in a cooker or pot. Bring to a boil, then simmer on low for 15 minutes until water is absorbed.
3. While the rice is hot, transfer it to a shallow bowl and drizzle with the mixture of rice vinegar, sugar, and salt.
4. Use a rice paddle to cut and fold the seasoning into the rice without mashing. Fan the rice to cool it to room temperature.
5. Place a sheet of nori, rough side up, on a plastic-wrapped bamboo mat.
6. Wet fingers slightly and spread a thin, even layer of rice over the nori, leaving a 1-inch strip of bare seaweed at the top edge.
7. Place proteins (smoked salmon, imitation crab) and vegetables (avocado, cucumber) in a horizontal line across the center of the rice.
8. Lift the edge of the mat closest to you and roll it over the filling, applying firm pressure and tucking the fillings tightly.
9. Lightly dampen the bare nori strip with water to seal the roll shut.
10. Wipe a sharp non-serrated knife with a damp cloth between every cut to prevent sticking.
11. Slice the roll in half, then into thirds or quarters using a gentle sawing motion.
12. Arrange slices on a platter and serve with soy sauce, pickled ginger, and wasabi.