We love sushi, and it’s actually not too bad to make yourself. When I make it at home, I don’t use raw fish. I made a bit extra smoked salmon and used that.

To start, cook 2 cups of white rice, with a rice cooker or instant pot with the rice setting. As the rice cooks, bring 1/2 cup rice vinegar or apple cider vinegar, 1/3 cup sugar, and 1 teaspoon salt to a boil on the stove, stirring until all the sugar is dissolved. Remove from the heat and let it cool completely.

Cut up some seeded cucumber,

Cut up some avocado,

And cut up some smoked salmon.

Once the rice is done, let the pressure release naturally if you used an instant pot. Spread the rice in a 9 by 13 pan, and add half the vinegar mixture.

Fold the rice gently with a spatula while fanning the rice with a paper fan. You are looking for the grains to be all separate, but tacky and cool to the touch.

I don’t have a sushi rolling mat, so I wrapped a double layer of paper towel in plastic wrap. A mat works better though; I need to get one. 

Lay out a sheet of nori shiny side down.

Add 1 cup of rice.

Dip your fingers in the leftover vinegar, and pat the rice in an even layer, leaving a half inch border at the top and bottom.

Layer on the fillings.

And then roll it up.

Press in to get it as tight as possible.

Once rolled, let it sit for a minute or two before slicing, so the nori fully softens and seals together. Then use a damp knife to cut into 6 pieces.

My makeshift rolling mat didn’t do a good job getting the end pieces very tight, but it tasted so delicious, and that’s the important part!