What you need:
cooked Japanese rice (cook 2-cups short grain Japanese rice in 3 cups water in a rice cooker)
ground white pepper
fresh salmon (fillets), cut into pieces
mirin (Japanese rice wine)
bowl of water
nori (seaweed) sheets, cut in strips
wasabi
ripe mango slices
cucumber slices
crab sticks
fish roe
Japanese mayonnaise
bamboo sushi mat
What to do:
Season cooked rice with a pinch of ground white pepper and 4 tablespoons of mirin. Using a wooden rice paddle or a for, lightly stir the cooked rice to incorporate the seasoning. This makes the rice cool down quicker, too.
Get a bowl of water and ad 1 tablespoon of mirin. Wet both hands with this vinegared water to keep rice from sticking when rolling sushi.
Spread rice on the sushi mat, leaving an inch of margin on the edge. Then lay half a nori sheet in the rice. On the nori, lay out crab sticks, mango, and cucumber lengthwise. finish with Japanese mayonnaise.
With the help of sushi mat, roll up sushi and seal tightly but gently.
Then roll sushi on a bed of fish roe. Slice into 1-inch rounds using a very sharp knife. Cut firmly straight down. Serve with wasabi on the side and soy sauce.
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