Fresh Salmon Sushi with salmon Roe Topping

Ingredients

• Fresh sashimi-grade salmon fillets, sliced into thin pieces 
• Sushi rice (prepared and seasoned with rice vinegar)
  
• Soy sauce 
• Wasabi 
• Pickled ginger (for serving)
• Salmon roe

1. Prepare the Sushi Rice

   • Cook short-grain sushi rice according to package instructions.
   • While hot, season with a mixture of rice vinegar, sugar, and salt. Let it cool to room temperature.

2. Slice the Salmon

   • Use a sharp knife to cut thin slices of sushi-grade salmon into pieces about 2 inches wide and 4 inches long.

3. Shape the Rice

   • Wet your hands with water to prevent sticking.
   • Take a small handful of rice and gently shape it into a compact, oval form.

4. Assemble the Sushi

   • Place a slice of salmon over each rice ball, pressing gently to secure it.
     

5. Add Salmon Roe Topping

   • Spoon a small amount of salmon roe on top of each piece of salmon.

6. Serve

   • Arrange the sushi on a plate with soy sauce, wasabi, and pickled ginger on the side.

• Use only sushi-grade salmon for safety and quality.
• Keep your knife clean and slightly damp for smooth, even slices.
• Experiment with other toppings, like a thin slice of avocado under the roe for added creaminess.