Salmon, farm-grown cucumber and tomato, rice, seaweed, horseradish

I used apple cider vinegar instead of rice vinegar because I'm down to last tablespoons of that, and because I'm American, and equal amount of sugar, microwaved, for a sick golden sweet/sour syrup.

This is usually done in a broad low bamboo barrel, to spread the syrup evenly and to cool the rice. It is a temperature thing going on, the rice must be hot to accept the syrup but the rice must be cooled to be used in sushi.

Or else it will cook the delicate fish, duh.

And I don't have one of those Japanese bamboo barrel things. Oke bowl. Kotobuki hangiri sushi rice mixing tub. But you can get them on Amazon, a household size for $25.00.

A handmade bamboo tub for $25.00. Sounds pretty reasonable but we abjure these one-purpose kitchen things. Except the garlic press, of course. If it could be a salad bowl too, if I could use it for laundry or something then fine, otherwise, fegetaboutit.

And Japanese cooking is filled with these one-purpose kitchen items, like that square omelet pan and rice steamers.  You guys are freaks.

👺 Quit fussing with that salmon skin. Throw it away.

     😇 No.

Conclusion: tomato wedges are tricky to eat with chopsticks.