Directions

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  1. Prepare the Sushi Rice and set it aside to cool.
  2. Prepare the Sushi Vinegar: Put all the ingredients in a bowl and microwave at 40% for 1½-2 mins. Warm enough to dissolve the sugar.
  3. Rinse the salmon and pat dry with kitchen paper towels.
  4. Using a sharp knife, slice the salmon at a 45-degree angle into thin ⅛-inch slices. Alternatively, you could just buy pre-sliced salmon from the fresh fish shop. 
  5. Prep your working space: Place the rice, sushi vinegar, and salmon nearby. 
  6. Wet your hands with the sushi vinegar, this helps keep the rice from sticking to your hands.
  7. Place about 1 tablespoon of rice into your palm. Shape into a log by gently pressing it together, careful not to mash/squash the rice. 
  8. Drape a slice of salmon on top of the rice. Repeat this with the rest of the rice.
  9. Serve with soy sauce.