Salmon Sushi Recipe

Heat your Japanese rice several hours in advance and let it cool.

Cut the salmon fillet into slices.

Prepare small rice bites, taking care to wet your fingers with cold water to prevent the rice from sticking.

Cover the bites with a layer of wasabi, then with a slice of salmon. Let rest in the refrigerator for at least 60 minutes and take out 30 minutes before eating.

To finish, enjoy with pickled ginger and soy sauce.