Ming Tsai

Recipes

Directions

In a small bowl, combine water and vinegar. Place a nori sheet shiny side-down on a sushi rolling mat with one long edge toward you. Wet your hands and pat a 1/4-inch layer of sushi rice over the bottom half of nori. Arrange salmon slices down middle of rice, spread a bit of wasabi over, and top with cucumber.  To roll, lift the mat, compressing it against the filling as you roll the bottom edge in on itself -- you want the edges of the rice to meet each other. Continue rolling toward the top edge until 1/4-inch of the nori remains unrolled. Moisten a finger and wet the edge of the nori. Press the mat to seal the roll. Allow the maki to rest, seam-side down, for 2 minutes. Repeat with remaining nori and filling. With a sharp knife, slice each maki in half. Cut one half straight across into 3 pieces and cut the other half diagonally into 2 pieces, wiping and wetting the knife when grains of rice stick to it.