I'm going to show you how to make salmon roll
traditional way.
So this is the half sheet of seaweed and I
have bamboo mat wrapped in the Saran wraps,
wrap side up and placed in front of you.
With your hand, take sushi rice and you spread
rice on the seaweed.
Make sure you have no rice zone on the top
about one quarter to half inch.
Now I have rice is ready for the salmon.
Here.
I'm going to cut the salmon about half rectangular
shape and then make sure you cover edge to
edge.
Some people do only the center and that means
when you slice it, you get nothing on that
last piece.
You don't want to have that so make sure you
have edge to edge.
You want to kind of overlap each other so
there's no space in between.
Make sure you have filled with the ingredient
so that any time you slice, you have nice
full size of the fish at the same time as
the rice.
Now I'm picking up the bamboo wrap with my
thumb, with the other forefinger, hold the
ingredients and the end of the seaweed goes
the end of the rice.
Tuck in.
When you roll the sushi, you don't want to
put to much pressure in it but right now,
my stage is just make it tighter so that it's
not too much air getting inside.
So now I'm picking up the end of the bamboo
and the role and that's your salmon regular
roll.
So I'm going to show you how to slice.
I wet my knife a little bit so that it doesn't
stick to the rice.
I cut it in half first.
I'm going to show you how to slice in a little
fancy way and I cut 
the end, angle.
So that's your salmon roll, traditional way.
