Seasonings
Sugar-vinegar rice, nori (dried seaweed sheets), imitation crab meat, Japanese pickled yellow radish, asparagus, and salmon (cut into long strips), each to taste.
Seasonings
Wasabi, Japanese soy sauce, sugar, and rice vinegar, each to taste.
Instructions
1. Soak the rice for 1-2 hours before steaming, cook it to a medium-soft texture, then simmer vinegar with sugar until syrupy, evenly mix the sweetened vinegar into the rice to make seasoned sushi rice, and wait until the rice cools to just below hand temperature before spreading it onto the nori.
2. When spreading the rice, work as quickly as possible, otherwise the nori will soften from absorbing too much moisture and won't hold its shape. When rolling, make sure no rice is exposed and keep the tightness just right—not too loose, not too tight.
3. Lay the nori sheet flat on the opened bamboo mat, take the rice in your hand and gently squeeze it to soften, then quickly and evenly spread the rice over the nori (to a thickness of about 0.5 cm / ¼ inch), pressing it down firmly, leaving a 2 cm (about ¾ inch) gap at the top edge of the nori, then place the imitation crab meat, Japanese pickled yellow radish, asparagus, and salmon strips in the center of the rice.
4. Use a bamboo mat to tightly roll up the nori and rice, then remove the mat and slice the rolled sushi into pieces, arrange on a plate and serve.