Salmon sushi

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. Combine the rinsed rice and water in a medium saucepan and bring to a boil over medium heat.
3. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
4. While the rice is cooking, in a small saucepan, combine rice vinegar, sugar, and salt. Heat gently and stir until the sugar dissolves. Let it cool.
5. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula, ensuring the rice is evenly coated. Allow it to cool to room temperature.
6. Slice the salmon into thin pieces, about 1/4 inch thick, and 2 inches long.
7. Wet your hands with water to prevent sticking, and shape about 2 tablespoons of rice into an oval. Press gently but firmly.
8. Spread a small amount of wasabi on the underside of each salmon slice and place it over the rice, wasabi side down, pressing gently to adhere.
9. Repeat the process with the remaining rice and salmon.
10. Serve the salmon sushi with soy sauce and pickled ginger on the side. Garnish with small strips of nori if desired.