1 cup water
1 tablespoon rice vinegar
4 toasted nori sheets
2 cups Master Sushi Rice
1/2 pound Ming's tea-smoked salmon, thinly sliced (available on ming.com)
2 tablespoons wasabi, either fresh frozen grated or powder bloomed in water
1 hothouse cucumber, peeled and julienned
In a small bowl, combine water and vinegar. Place a nori sheet shiny side-down on a sushi rolling mat with one long edge toward you. Wet your hands and pat a 1/4-inch layer of sushi rice over the bottom half of nori. Arrange salmon slices down middle of rice, spread a bit of wasabi over, and top with cucumber. To roll, lift the mat, compressing it against the filling as you roll the bottom edge in on itself -- you want the edges of the rice to meet each other. Continue rolling toward the top edge until 1/4-inch of the nori remains unrolled. Moisten a finger and wet the edge of the nori. Press the mat to seal the roll. Allow the maki to rest, seam-side down, for 2 minutes. Repeat with remaining nori and filling. With a sharp knife, slice each maki in half. Cut one half straight across into 3 pieces and cut the other half diagonally into 2 pieces, wiping and wetting the knife when grains of rice stick to it.