• Sushi rice or good quality, slightly sticky rice—avoid sticky rice and Jasmine rice
• Rice vinegar (seasoned or unseasoned)
• Sushi nori (seaweed sheets)
• Salt
• Sugar
• Smoked salmon
• Cucumber
• Avocado
• Cream cheese
• Japanese mayo
• Eel sauce
• PF Chang’s spicy sauce
• Seaweed seasoning
• Crispy onion

Instructions

Step 1: Cook rice with a rice cooker, about 3/4 cup of rice makes one sushi roll.

Step 2: When rice is cooked, let it chill then mix in your desired amount of rice vinegar. If your rice vinegar is not seasoned or if you wish to add more flavor to it, add salt and sugar.

Step 3: Spread the cooked, seasoned rice on the rough side of a sheet of sushi nori, about 1 cm in thickness.

Step 4: Add your desired protein and veggies. If you don’t have sushi-grade raw salmon, please use smoked salmon to avoid potential bacterial/parasitic infections. Also, avoid putting too much in it which would make it hard to roll the sushi.

Step 5: Roll the loaded sushi nori sheet into a sushi roll, make sure the finished roll is nice and firm.

Step 6: Let the sushi roll chill in the fridge for 30 minutes—this helps with securing its shape and making it easy to cut.

Step 7: Dip a sharp knife in clean water then gently cut the sushi roll into eight equally-sized pieces.

Step 8: Plate the sliced sushi pieces, and add your preferred toppings and sauce.

Step 9: Enjoy!