Sushi

Start by rinsing the Japanese round rice, put it in a saucepan, sprinkle it with water, put it on high heat, and then cover until it boils. At the same time, the rice cooks heat the sugar in the rice vinegar until it is completely dissolved. Then let it simmer, uncovered, and over a lower heat until it becomes a bit soft and relatively sticky.

After cooking, season the rice several times with the sweet vinegar (mix gently to not crush the grains), then cool. While the rice is warm, slice all the components of the filling (tomatoes, cucumber, raw salmon, and surimi) into strips.

When forming the makis, use a makisu (a wooden mat). Place a sheet of seaweed on top, then gently spread with a spatula, speaking of the top of the sheet, a strip of rice about 7-8 cm wide.

Place a band of salmon, cucumbers, and sesame seeds in the center of the rice strip, then roll up the roll-on itself, pressing firmly with your hands so that it is tight. Stick the end of the seaweed leaf with a bit of water if it comes off. Form the second roll of makis in the same way, with a garnish of surimi, cucumber, and tomato, then repeat the process with the final garnish: tomato, cucumber, and ginger.

Keep the rolls in the fridge for 30 minutes so that they firm up, then slice them into makis with a sharp Japanese knife, and serve the maki sushi with soy sauce and wasabi.