Salmon Temaki Hand Rolls

Step 1

Season the cooled sushi rice by drizzling it with 1 tablespoon of rice vinegar, then gently folding the vinegar in using a rubber spatula until evenly distributed, about 1 minute.

Step 2

Pat the salmon completely dry with paper towels, then slice it against the grain (lengthwise along the natural striations in the flesh) into strips roughly 1/4-inch thick and 3 inches long.

Step 3

Place the cucumber on the cutting board and slice it lengthwise from tip to tip into 1/8-inch-thick planks, then cut each plank into matchstick-sized pieces about 1/8-inch wide and 3 inches long.

Step 4

Cut each nori sheet in half horizontally with a clean, straight knife to create 8 smaller rectangles.

Step 5

Lay one nori rectangle on a flat surface, shiny side down and short edge closest to you.

Step 6

Spread 2 tablespoons of sushi rice across the center of the nori in a thin diagonal stripe.

Step 7

Arrange one salmon strip and a small handful of cucumber matchsticks on top of the rice.

Step 8

Roll the nori into a cone shape by lifting the bottom-left corner and folding it toward the top-right, then continue rolling upward to form a tight cone with the seam on the side.

Step 9

Repeat steps 5 through 8 with the remaining 7 nori rectangles.

Step 10

Arrange the completed hand rolls on a serving plate, seam-side down, and serve immediately with soy sauce, wasabi, and pickled ginger on the side if desired.