- 3/4th cup sushi rice (also known as Koshi Kari)
- 2 cups of water
- Salt (as required)
- One medium-sized cucumber
- Half large red capsicum
- Three asparagus
- One small salmon fillet ( thinly sliced)
- 1 tsp sugar
- 1 tsp of sweet wine vinegar
- One nori sheet, cut into half.
- Take a bottom-sized pan place it on medium flame. Pour in sushi rice ( once can easily buy from the local stores), 2 cups of water, and salt to taste. Cook the rice until it turns soft, sticky, and smooth. It should be sticky that it can be rolled into shapes.
- Take a bowl, clean the salmon fish perfectly, and slice it into thin parts. Similarly, wash all the mentioned veggies.
- Now slice the cucumber into large thin parts and similarly slice the asparagus and red capsicum.
- Take the boiled rice in a bowl, add 1 tsp of white wine vinegar, sugar 1 tsp, and mix well.
- Take the small sticks-mat usually used in the kitchen. Spread the nori sheet on it.
- On the nori sheet, spread the boiled rice evenly and place the thin veggies.
- Roll the mat so that the nori sheet rolls down into a perfect cylindrical shape.
- Now cut into Sushi balls.
- Similarly, follow the steps for the rest of the rice and salmon ( in place of veggies)
