- Rice wine vinegar
- 2 sheets ribbon kelp (nori may be substituted)
- 2 unpacked cups cooked sushi rice
- 8 ounces smoked salmon, sliced
- Wasabi paste
- 4 sprigs whole horsetail herb (cilantro may be substituted)
- Kelp pickles (pickled Diakon radishes may be substituted)
On a sushi mat, sprinkle a little vinegar on the mat to moisten it. Lay one sheet of the kelp on the mat. Lightly moisten the kelp with a little bit of vinegar on your finger. You will need a 1 cup of rice per sushi roll. In a small amounts, pat rice in palm of hands. Cover kelp with patted rice 2/3 of the way up the sheet and from side to side. Lay the salmon in a strip in the center of the rice from side to side.
Then spread the wasabi paste on the salmon. Use the amount to your liking, as the wasabi can be very hot. Lay a sprig of the horsetail on top of the wasabi. Then lay a single row of the pickles on top of the horsetail.
To roll the sushi, roll from the bottom to the top. Tuck the bottom edge of the roll into the top edge of the rice. Roll the extra kelp to form a seal. Using the mat, keep rolling to tighten and create a roll.
Repeat process with other piece of kelp. Slice the sushi rolls with a sharp knife in 1-inch pieces and serve.