Ingredients: -Sticky rice -Sushi-grade salmon -Cucumber -Fried shrimp -Sushi-grade seaweed Steps: 1. Run your hands under water and shake off excess moisture. 2. Pick up about 1.5 tablespoons of room temperature sushi rice. 3. Squeeze the rice between your palms to form an oblong shape (about 2 inches long by 1 inch wide). 4. Place each rice ball on a plate and continue forming more. 5. Don’t worry if they feel a bit wet; the moisture will evaporate. 6. Rinse your hands with cold water after every 1 to 2 rice balls to remove excess rice starch, then shake off the water. 7. Once all rice balls are formed, top each with a slice of fish and serve or dress up with additional toppings. (toppings could be soy sauce, spicy mayo, salt etc)
