Salmon and Vegetarian Sushi

Ingredients:
- 2 cups of sushi rice
- 6 sushi sheets of dried seaweed (gluten-free)
- 1/2 cup of rice vinegar
- 2 tbsp of sugar
- 1 lb of fresh salmon cut into thin and long strips
- 1 cucumber cut into thin and long strips
- 2 eggs pan fried and cut into thin and long strips

Preparation:
- Make sushi rice in a rice cooker. Let it cool in a bowl.
- Mix rice vinegar and sugar. Heat in a small pan on low heat until sugar is dissolved. Pour the liquid into the bowl and mix until the rice becomes sticky.
- Take out a sushi roller (bamboo) and place enough Saran wrap to cover the roller for cleanliness.
- Lay one seaweed sheet on top of the sushi roller. Scoop one spatula of sushi rice and place it in the middle of the sheet. Smear the rice outwards to cover the entire seaweed sheet. Leave 1/2 inch at the end of the sheet to prevent rice from being squeezed out. Smear the rice as thin as possible to get the best taste.
- Place 3-6 strips of salmon in the middle of the sheet. Roll up the bamboo roller from one end using one hand. Pull the Saran wrap using the other hand so it doesn't get rolled into the sheet. Try to grip the roller as firm as possible so that the sushi roll doesn't get loose after the roller is released. At the end of the roll, loosen the bamboo roller to release the sushi roll.
- Repeat the same procedure for all 6 sushi rolls. Use either salmon or the combination of cucumber and eggs as filling.
- Eat it with gluten-free soy sauce for a delicious and healthy sushi meal.