First of all you will have to wash the sushi rice: to do this, put it in a colander and while the tap water is running, stir it with your hands for 2 to 5 minutes.
Once you have washed the rice, cook it for 15 minutes (once the water starts to boil) and then let it sit in the water for 15 more minutes.
While the rice is cooking and resting, cut both the salmon and the indicated vegetables into thin strips.
Then heat the rice vinegar and mix it with a pinch of salt and a pinch of sugar Japanese.
Now, we will spread the cooked rice on the nori seaweed on a wooden tray known as hangiri and let it cool. Afterwards, we will make grooves with a wooden spoon and add the rice vinegar mixture.
Next, we will place the filling (salmon and vegetables) on top of the rice and roll the hangiri to press the piece of sushi well.
Once we have the rolls, all that remains is to cut them with a sharp knife to obtain about 10 pieces of maki.
