Sarah's Smoked Salmon Sushi

Rinse the rice several times in fresh water until the liquid becomes crystal clear, then thoroughly drain it. Place the rice and 1 1/4 cups of water in a large saucepan with a lid, and bring it to a rolling boil. Once boiling, reduce the heat to a low simmer and cover the saucepan with a lid. Allow the rice to cook for 15-20 minutes, or until the surface appears dry and all the water has been absorbed. Remove the saucepan from the heat source and let it sit covered for an additional 20 minutes to allow the rice to steam.

Combine the rice vinegar, sugar, and salt in a bowl, using a wooden spoon to mix them together. Transfer the rice mixture to a metal sheet pan and allow it to cool.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place a sheet of nori in the oven for 4 minutes to make it more pliable. Remove the nori from the oven and place it shiny-side down on a plastic-wrapped bamboo mat, ensuring that the longer side is facing left to right. Although wrapping the bamboo mat is not essential, it does help keep things tidy.

Using your hands, apply a thin layer of rice to the nori sheet, leaving a 1/2-inch margin on the edge closest to you and an inch on the farthest-away side. The layer should be roughly 1/2-inch deep and as flat as possible.

Arrange the cream cheese slices in a horizontal line in the center of the sheet, followed by half the crushed cashews and half the spring onions. Place half the smoked salmon strips next to the cream cheese.

Fold the bottom edge of the bamboo rolling sheet up, enclosing the filling, and tightly roll the sushi into a firm cylinder. Brush a line of water across the remaining edge of the nori sheet, and press and roll the sheet to seal the roll together. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat this process with the second sheet of nori and the remaining fillings.

Cut each roll into 6 equal slices using a very sharp, wet knife. Have a damp paper towel handy to wipe off any residue, and wet the blade with water for each cut. Serve your sushi rolls with soy sauce and wasabi paste.