Snapper Sushi Temaki

Method

The snapper fillet must be frozen for at least 24 hours before eating it raw.
Mix sugar, salt, and rice vinegar in a small saucepan, and gently bring to a boil while stirring. When the sugar and salt have dissolved, the rice marinade is ready.
Let the marinade cool before use.
Cook the rice according to the method described in the sushi rice recipe, or follow the instructions on the package.
Transfer the rice to a container, add a little of the marinade, and gently fold it in. The rice must not become too moist, so add the marinade gradually as needed.
Allow the rice to cool to room temperature.
Slice the snapper fillet and cucumber into thin strips, and let the snapper marinate in chili sauce.
Cut each nori sheet into 4 squares.
Mix water with a little rice vinegar, and lightly moisten your hands to prevent the rice from sticking.
Place a nori square in one hand with a corner pointing straight up.
Add about 1 tablespoon of rice in the center of the square and spread the rice down towards the bottom corner.
Distribute some snapper, cucumber, and a few coriander leaves over the rice, then fold into a cone shape.
Moisten the edge of the nori sheet with a little water before folding the last side over.
Serve the sushi pieces with soy sauce.