Or using the Asian method ,where you touch the top of the rice with your index finger and add water until it reaches your first line of your fingertip, it cooks perfectly every time.

Wait until the rice is cooked, and then we will add the rice seasoning.

Since I bought this salmon fresh, I've kept it in the freezer for seven days to kill parasites.

My next steps are to thaw it, soak it in lemon juice for about 10 minutes to kill some bacteria, and then pat it dry.

Now, I would like to draw out the moisture from the salmon by using salt, so it will look nice and shiny, just like in a restaurant.

Leave it for 20 minutes before rinsing it again with salt water

Prepare 3 cups of water , add 1 Tablespoon Salt and Stir Rinse the salmon that we salted 20 minutes ago and pat it dry

It's time to cut it. We will cut it into two styles: one for inside the roll, and the other for on top of the roll

For the inside of the roll, cut it about half an inch thick, just like in the video

For the top of the roll, cut a thinner slice on a diagonal to create a wider surface, just like in the video.

We will wrap them up and chill them until we are ready to roll.

Also, prepare the imitation crab. I like to heat it up for 1 minute in the microwave before putting it in the roll.

Now , preparing the decoration , We are going to make a little flower bowl for the ginger and leaf. Please watch video how to do this step by step.

Now, we are cutting cucumber to put inside the rolls.

We will make two styles: thin slices and chunks.

For these slices, We will remove the seeds. Using a knife, peel thinly from the outside until you get to the seeded part.

Now, slice them up thinly.

Then Cut the other style, Chunk style.

For the avocado, we will cut it into pieces the same size as the cucumber chunks

Rice Seasoning for 2 Cups of Rice; Put all Rice seasoning in a bowl, 6 Tablespoons of Rice Vinegar,3 Tablespoons of Sugar, 1.5 Tablespoons of Mirin (Sweet Rice Cooking Seasoning), 1.5 teaspoons of Salt , Heat it in the microwave for 1 minute to dissolve

As soon as the rice is cooked, add the prepared seasoning while it’s still hot and mix well, but gently mix.

Let the rice cool to room temperature before rolling.

Wrap the bamboo mat with plastic wrap to prevent sticking when rolling

For the seaweed, the shiny side should be on the outside of the roll.

You should put the rice on the non-shiny side.

Always have a bowl of water when rolling sushi, and wet your hands before working with the rice.

Spread the rice on the seaweed, and put a thinner layer at the end.

For the first roll, we will add imitation crab, avocado, cucumber, sesame seeds

Start rolling, using your fingers to hold the filling in place, and try to cover all the filling with the first fold.

Gently press it together to make it tight. Then continue with the second fold. Try to push on both sides too, to make sure that it's firm.

For the second roll, We will add Salmon, cucumber, avocado

Spread the rice all over the seaweed, and put thinner layer at the end.

Try to remove the excess rice to make it look neat and pretty.

For the third roll, we will cut about 1.5 inches off the seaweed.

Spread the rice to cover every part of the seaweed evenly, and gently press to make the rice stick tightly to it.

Then flip to the other side , and add Salmon, Cucumber, Avocado and roll.

For the Forth roll, I cut about 2.5 inches off the seaweed (almost half of the seaweed).

Spread the rice to cover every part of the seaweed evenly, and gently press to make the rice stick tightly to it.

Add Imitation crab, cucumber and roll. Try to remove the excess rice to make it look neat and pretty.

The Last Roll, do the same process . We will add imitation crab, cucumber, avocado

For Spicy Mayo sauce (optional)

Add 2 Tablespoons Mayo (Kewpie), 0.5 teaspoon Sesame Oil, 1 Tablespoon Soy sauce, 1 Tablespoon Sriracha (hot sauce), Sesame seeds and mix

Cutting Sushi Rolls:

Use a sharp knife and wipe it with a paper towel soaked in hot water before each cut ,this will make slicing much easier.