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1
After rinsing the rice, place rice to drain in a strainer.
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2
Drain for one hour in the winter, 30 minutes in the summer.
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3
Combine mirin, vinegar, salt, and sugar together in a bowl and mix well.
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4
Add rice and 1 C water to a pot and bring to boil.
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5
Put lid on, reduce to simmer and cook for 15 minutes.
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6
DO NOT lift lid, even after the 15 minutes.
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7
After 15 minutes, take the pot off the heat and let sit, undisturbed, for 10 more minutes.
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8
Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture; mix gently.
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9
Let rice cool to room temperature.
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10
In a bowl, mix the cream cheese and mayo together well.
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11
Cut nori into long strips and cut each strip in half.
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12
Cut salmon into 1-inch strips or squares.
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13
On a clean work surface, lay out a strip of nori and spread a thin layer of cream cheese mix (it should be thick enough for the rice to stick - barely see through).
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14
Sprinkle on a pinch of garlic powder, or to taste.
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15
Spread layer of rice over the cream cheese mixture.
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16
Sprinkle on a pinch, or to taste, of black pepper and minced onions.
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17
Lay a piece of salmon in the middle of the prepared nori strip, on top of everything.
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18
Pull ends together so that they meet.
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19
You will have a roll.
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20
Press gently on the seam to seal it.
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21
Arrange on attractive plate and enjoy!
