Step 1: Prepare the Sushi Rice

1. Rinse the sushi rice in cold water until the water runs clear.
2. Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil on the stove, then simmer covered for 15 minutes. Let it sit for another 10 minutes off heat.
3. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture with a wooden spoon or spatula, being careful not to mash the rice. Allow the rice to cool to room temperature.

Step 2: Prepare the Salmon

1. Using a sharp knife, slice the salmon into thin strips or small rectangles, depending on the type of sushi you’re making (e.g., nigiri, sashimi, or rolls).
2. Keep the salmon refrigerated until ready to use.

Step 3: Assemble the Sushi

For Sushi Rolls (Maki):

1. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
2. Wet your hands with water to prevent sticking. Spread a thin layer of rice over the nori, leaving about 1 inch (2.5 cm) uncovered at the top edge.
3. Place salmon slices and other desired fillings (e.g., cucumber or avocado) horizontally in the center.
4. Roll the sushi tightly using the bamboo mat, starting from the bottom edge. Press firmly to shape.
5. Use a sharp knife to slice the roll into bite-sized pieces.

For Nigiri Sushi:

1. Wet your hands and shape small balls of rice (about 1–2 tbsp each) into oval shapes.
2. Place a slice of salmon over each rice ball. Optionally, secure it with a thin strip of nori.

Step 4: Serve and Enjoy

• Arrange your sushi on a platter.
• Serve with soy sauce, pickled ginger, and wasabi on the side.
• Sprinkle sesame seeds or garnish with microgreens for an added touch.