What you need
A bamboo mat, a sheet of nori, a cup of cooked sushi rice and a strip of salmon about as thick as your finger. Buy the salmon from a fishmonger and tell them it’s for sushi. A bowl of water with a splash of rice vinegar keeps the rice off your hands.
Spread the rice
Lay the nori shiny side down on the mat. Wet your hands and spread the rice in a thin, even layer, leaving a strip about two fingers wide bare at the top. Don’t press hard. Squashed rice makes a heavy roll.
Roll it
Put the salmon across the middle. Lift the edge of the mat closest to you, roll it over the filling and tuck. Keep rolling with light, steady pressure until you reach the bare strip. A little water seals it.
Cut it
Use your sharpest knife and wipe it with a damp cloth between cuts. Cut the roll in half, then each half into three. If it falls apart, eat it anyway and try again. Ours fell apart for years.
