Gather your ingredients..
Dice Onions, Salmon, and mince 1/2 teaspoon of garlic
In a sauce pan on med high heat, combine Oil, Onions, garlic, Soy Sauce, and Brown Sugar until sauce thickens and starts to bubble.
If the sauce gets too thick add up to 2 teaspoons of water. **Make sure to stir constantly so it does not burn
Add in your Salmon, stir and cook for ten minutes. Once 10 minutes has passed, turn off and set aside
Meanwhile, wash your rice until water is almost completely clear! Once washed, drain your rice and throw in the pot
Always make sure to use the same water to rice ratio when making sushi rice..since we used 3 cups of rice we'll be using 3 cups of water. Bring rice to a boil on high heat..
Like so! Once it starts to boil, put the lid on and place rice on low for 20 minutes...after 20 minutes has passed, turn off heat and let sit for 10 min. DO NOT REMOVE THE LID AT ALL DURING THIS TIME!
When your rice is done, place on wooden, plastic, or glass surface. Break up lightly and let the rice cool to room temp
Once your rice has cool, have rice and salmon close by
Also have on hand a bowl of water and a little salt. It makes it easier to handle rice and also adds taste
Sprinkle water and a pinch of salt in hands, scoop a hand full of rice and form a crater in the middle, then place your salmon fillings inside.
Add a little more rice on top and start to mold!
I don't do a great job of explaining the molding process, so I found this guide on how to form the three most common shapes
This is how mine came out!
Now, cut a strip of seaweed and place where desired...or wrap the whole thing! The choice is yours!
You can cover and store at room temp for on the go lunches! Also, the fillings are endless...enjoy!