Salmon Rolls

Prepare all the ingredients.

Rinse the rice in cold running water until the water runs clear.

Pour rice with water in a 1:1 ratio and cook in a saucepan on low heat with the lid on for 20 minutes, then let it steam off the heat for another 10 minutes. Alternatively, you can simply use a multicooker.

Mix sugar, salt, and vinegar until the sugar is completely dissolved.

Rinse the kombu under running water and add it to the prepared sauce.

Weigh the cooked rice to determine the amount of sauce. For 1 kg of cooked rice, 250 grams of sauce is needed. Add the sauce and mix well in a large bowl or deep pan. Let it sit for 10-15 minutes.

Then mix again and leave for another 10-15 minutes for the rice to cool.

Slice the salmon fillet into thin pieces.

Wrap the mat in food film, make several cuts in the film, and release the air from underneath. Grease the film with a drop of mayonnaise so that the rice doesn't stick.

Cut the nori in half and place one half on the mat with the rough side up, spreading 70 grams of rice on it, leaving the far edge uncovered.

Lay a strip of 30 grams of filling, leaving 2-3 cm from the edge closest to you.

Roll the sushi away from yourself, lifting the mat and holding the filling with your ring and middle fingers. Do not squeeze the roll tightly. Do the same with all the ingredients.

Cut the roll into six pieces and place on a plate.

Serve the ready rolls with wasabi, pickled ginger, and soy sauce.