Salmon Sushi Boat with Nigiri and Maki

Method 6 steps

1. 01

   Cook the rice with 3 1/3 cups water, rest 10 minutes, then fold in the warmed vinegar, sugar and salt with a slicing motion while fanning until glossy and body temperature.

2. 02

   Slice half the salmon into 1/4-inch slices at an angle for nigiri and cut the rest into long batons and very thin sheets.

3. 03

   For nigiri, shape 1 tablespoon of rice into an oval with damp hands, dab with wasabi and drape a salmon slice over the top.

4. 04

   For maki, lay nori on a bamboo mat, spread a thin layer of rice leaving a 1-inch border, add salmon and cucumber batons, roll tightly and slice into 6 pieces.

5. 05

   For inside-out rolls, spread rice over nori, flip, fill with salmon, avocado and cream cheese, roll and slice, then top some with thin salmon slices and a dot of spicy mayonnaise.

6. 06

   Line a serving boat with banana leaf, arrange the sushi in rows, add ginger and wasabi and tuck in rosemary sprigs.

Tap a step to mark it done.