Erling Braut Haaland’s Sushi

Method

Cook the rice asdescribed in the sushi rice recipe,or follow the instructions on the package. Cool the rice down.
Mix sugar and salt into the rice vinegar until everything is dissolved.
Pour a little of the vinegar mixture over the cooled rice and gently fold it in. The rice should not become too moist, so try with a little at a time.

Cut salmon, cucumber, and mango into strips about 1 cm thick.
Cut away a quarter along the long side of each nori sheet.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Place a nori sheet with the rough side up on a bamboo mat, and spread a layer of rice over the sheet. Avoid placing rice along the top edge of the nori, about 3 cm.
Distribute salmon, cucumber, and mango along the bottom edge of the sheet.
Roll the maki almost completely using the bamboo mat. Moisten the top edge with a little water and finish rolling completely.
Cut each roll in half, then cut each half into two parts to get eight pieces.

First, cut a uniform piece from the salmon fillet, then slice the fish diagonally into 2-3 mm thick slices.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Take about 1 teaspoon of sushi rice and gently shape it with your hand into an elongated grain-shaped piece resembling rice.
Spread a little wasabi under a slice of salmon and place it over the rice. Gently press along the sides and on top so the fish and rice stick together.