Delicious Maki Rolls Recipe with Salmon, Cucumber, and Sesame

Rinse the sushi rice under cold water until the water runs clear.

In a rice cooker, combine the rinsed rice and water, and cook until done.

In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Mix this with the cooked rice gently.

Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down.

Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top.

Arrange salmon slices and cucumber sticks across the rice.

Sprinkle sesame seeds on top of the fillings.

Using the bamboo mat, gently roll the nori away from you, applying slight pressure to form a tight cylinder.

Seal the edge with a little water, and let it rest seam side down for a few minutes.

Slice the roll into 6 to 8 pieces with a sharp, wet knife.

Serve with soy sauce and wasabi.