Ingredients:

  • 2 cups cooked and seasoned sushi rice
  • 7 sheets roasted nori seaweed
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 8 oz sushi-grade salmon
  • 4 oz imitation crab
  • 6 oz firm tofu
  • 4 oz avocado
  • 1 medium English cucumber
  • 1 medium carrot
  • 2 tbsp toasted sesame seeds
  • 1 stalk green onion
  • 2 tbsp pickled ginger
  • 1 tbsp wasabi paste
  • 1/4 cup soy sauce
  • 1 tbsp Kewpie mayonnaise

Instructions:

  1. Prepare the filling station by organizing proteins and vegetables into separate piles on a platter.
  2. Cut the cucumber and carrots into uniform, thin matchsticks (julienned) to prevent the roll from bulging.
  3. Pat smoked salmon dry with a paper towel to remove excess oil.
  4. Place one sheet of nori on a plastic-wrapped bamboo mat.
  5. Wet fingers in water and spread a thin layer of seasoned rice over the nori, leaving a 1-inch strip of bare seaweed at the top.
  6. Arrange chosen fillings across the center of the rice, starting with wider ingredients like avocado and nestling thinner strips of cucumber and salmon alongside.
  7. Lift the bottom edge of the nori and fold it over the fillings, tucking tightly while applying firm, even pressure.
  8. Dab a tiny amount of water on the bare nori strip to seal the edge of the roll.
  9. Use a damp knife to slice the roll into 8 equal pieces, wiping the blade between every cut.