4-6 nori sheets

2 cups sushi rice

2 tablespoons rice vinegar

2 tablespoons sugar

1 teaspoon salt

1 lb. fresh salmon, thinly sliced

4 oz. cream cheese, softened

4 green onions, thinly sliced

Soy sauce and wasabi, for serving

Prepare the sushi rice by rinsing it in a fine-mesh strainer until the water runs clear. Cook the rice according to package instructions.

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt have dissolved.

Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture over the rice and stir until well combined.

Place a sheet of nori on a sushi rolling mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Place a line of cream cheese in the center of the rice, followed by a line of thinly sliced salmon.

Roll the sushi tightly, using the mat to shape it into a tight cylinder. Wet the top border of the nori with a little water to seal the roll.

Repeat this process with the remaining ingredients to create more sushi rolls.

Slice each roll into 8 pieces using a sharp knife.

To serve, top each sushi roll with a thin slice of salmon and a sprinkle of green onion. Serve with soy sauce and wasabi on the side.

Enjoy your homemade sushi roll!