Introduction of Smoked Salmon Sushi Roll:

Sushi rolls use easy to come by ingredients. A maki-su, a special bamboo roll mat, is used to make the sushi. If you cannot get your hands on one of those mats, you can just use plastic wrap to roll the sushi. Try to assemble your own sushi roll. It goes well with a dip of mayonnaise and soy sauce.


  • 1/4 of the cooked sumeshi (cooked sushi rice, see the instructions below)
  • 40 grams smoked salmon
  • 30 grams of boiled shrimp
  • 1/8 avocado
  • 1/2 lettuce leaf
  • 1/2 sheet toasted nori seaweed
  • salmon roe
  • 2 tablespoons mayonnaise
  • 2 tablespoons koikuchi soy sauce


  1. Place plastic wrap on the roll mat. Place a half-sheet of toasted nori seaweed. Spread a layer of sumeshi, the sushi rice, evenly over the seaweed.
  2. Flip it over and place the leaf lettuce, shrimp and avocado on it.
  3. Lift the roll mat. Roll it carefully, wrapping the ingredients.
    Open the roll mat. Place the smoked salmon on the sushi roll. Roll again.
  4. Cut the sushi roll into 4 pieces.
  5. Make the special dipping sauce by combining the mayonnaise and the soy sauce.
    Place the sushi roll pieces on a plate and decorate them with salmon roe.
    Either pour the mayonnaise and soy sauce over the pieces of sushi or serve it on the side.

Introduction of sumeshi (sushi rice):

This is a recipe for the perfect steamed rice. Just remember to be careful with the measurement, water adjustment, heat control, and cooking time. The Japanese word gohan means cooked rice. This recipe is good for making 4 salmon rolls.


  • 1 cup  (200 grams) rice (white short round rice)
  • 7/8 cup (200 milliliters) water

Seasonings for the rice

  • 1 1/2 tablespoon vinegar
  • 1 1/2 tablespoon sugar
  • 1/2 teaspoon salt


  1. Prepare a bowl, strainer, scale, and a pot for cooking the rice (it should be about 20 centimeters in diameter and have a lid. A thick pot is preferable).
  2. Put the measured amount of rice in the strainer and put that in the bowl. Fill the bowl with water.
  3. First, we wash the rice. This is called kome togi in Japanese. We wash the rice with water around 3 times to rinse away the bran. First, we soak the rice in the strainer that is in the bowl of water. Drain the water.
  4. For the second and third washings, soak the rice in the strainer with clean water and gently stir with your hands. Drain this to complete the rice washing procedure.
  5. If you are using a digital scale, put the rice in a pot on the scale and set it to zero. Put water into the pot until it measures 7/8 cup (200 milliliters) This will be about 200 grams of water. If you don’t have a scale, put the washed rice into a cup and add the same amount of water into the pot.
  6. Let the rice soak in the water before cooking for at least 30 minutes.
  7. Cover the pot and turn the heat on low. When the water reaches the boiling point, turn the heat to very low for 15 minutes. Don’t open the lid during this period of time.
  8. After about 15 minutes, turn off the heat and let the rice rest for about 10 minutes. Be sure to keep the lid closed during this time.
  9. Mix together all of the rice seasonings.
  10. Open the lid of the pot and pour the seasonings over the cooked rice. Gently mix the rice and the seasonings as if you are cutting the rice with the spatula.
  11. Put the rice onto a tray. The sumeshi is ready when the rice is cool.