Everyone in our house loves sushi! Sushi seems like something extremely difficult to make but anyone can do it!  I have used sushi grade fish from a local fish market but also use smoked salmon.

• 2 cups premium sushi rice
• 2-3 teaspoons seasoned rice wine vinegar
• 6 sheets nori
• 1/2 pound sushi-grade raw salmon or desired raw fish of choice
• 4 ounces cream cheese, sliced into strips
• 1 avocado, sliced
• 1 cucumber, sliced
• soy sauce for serving
• Toasted sesame seeds
• 2-3 teaspoons Siracha 
• 1/4 cup Mayonnaise

Make your sushi rice on the stove top or using a rice cooker. Quinoa is another healthy alternative to sushi rice. 

Season the rice with seasoned rice vinegar or a combination of plain rice vinegar, sugar, and salt. Pour over your rice, fluff with a fork, taste, and adjust as desired. Remove rice from heat, fluff into a bowl and set aside.

Prepare your vegetables by slicing them into matchsticks. Slice your fish and prepare siracha mayonnaise. Stir the desired amount of siracha into mayonnaise.  

Cover your bamboo mat with plastic wrap for easier clean up.  Place the shiny side of the nori facing up and then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle or your hands.  I use my hands and put a little bit of sesame oil on them so the rice does not stick. 

Place your toppings in the center, very close to one another. Picture each bite containing each of your ingredients.  

For rice on the inside, line your veggies/seafood on top of the rice.

For rice on the outside, flip the sheet of nori so the rice touches the plastic wrap and then add your vegetables to the seaweed-only side.

Roll your sushi tightly.  Using the mat squeeze the roll as you roll it away from you moving the mat as you roll until it is rolled completely.  Snip the ends of the nori if needed to make a neat roll.  

Roll in plastic wrap tightly set aside and repeat until all of the ingredients are used.  Slice with a very sharp knife and serve with soy sauce.  

Other fun toppings:

Fried shallots, siracha mayonnaise, toasted sesame seeds, thin slices of fish, sushi roe, sprouts,  and thinly sliced avocado,

Filling ideas:

Cucumber, avocado, asparagus, jalapenos, green onion, carrots, sprouts, shrimp tempura, imitation cooked crabmeat, cooked crabmeat, smoked salmon, sushi grade salmon, sushi grade tuna, and cream cheese.