How to make
The rice is washed well until the water runs clear. Then it is left aside to dry for about an hour.
The rice is boiled in unsalted water in a ratio of one cup of rice to one and a half cups of cold water.
The pot is tightly covered with a lid and the moment it boils, reduce the heat to the lowest level and leave it like that for twenty minutes.
After that, the stove is turned off, the lid is removed, the pot is covered with a cotton cloth and left for another 15 minutes. The rice is not mixed. During this time, the topping with which the rice will be flavored is prepared.
Mix the sugar and salt with the rice vinegar, stir until dissolved. Transfer the rice to a non-metallic bowl and pour the vinegar, stirring gently and vertically with a wooden spatula, being careful not to split the grains.
On a bamboo mat, or if you don't have one, you can use a cotton towel, place household foil and the nori with the shiny side down on it. With wet hands, scoop from the cooled rice and spread it over half of the nori.
Smooth it out with a spoon and spread with cream cheese. Place the peeled and sliced cucumber and salmon on top.
With the help of the mat, the nori sheets are rolled into a tight roll, slightly wetting the edge of the sheet to make it stick. Each roll is cut into eight pieces with a sharp knife.
