Prepare the Teriyaki Salmon

1. Marinate the Salmon: Start by cutting your fresh salmon into thin slices (about 1/4 inch thick). Set it aside in a shallow dish. In a separate bowl, whisk together soy sauce, honey, rice vinegar, mirin (if using), sesame oil, grated ginger, and minced garlic. Pour the marinade over the salmon and let it sit for about 15-20 minutes. This allows the salmon to absorb all those delicious flavors.
2. Cook the Salmon: After the salmon has marinated, heat a skillet over medium heat. Remove the salmon from the marinade (but don’t throw it away!). Place the salmon pieces in the pan and cook for about 2-3 minutes per side until the salmon is cooked through but still tender. If you’d like a thicker glaze, you can simmer the leftover marinade in the pan for a minute or two, adding cornstarch if needed to thicken it up.
3. Rest the Salmon: Let the salmon rest for a few minutes before slicing it into bite-sized pieces that will fit neatly on your sushi rolls.

2. Prepare the Sushi Rice

1. Rinse the Rice: Rinse your sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice stick together while maintaining its texture.
2. Cook the Rice: In a pot or rice cooker, add the rinsed rice and water. Bring it to a boil, then cover and reduce the heat to low. Let it simmer for about 12-15 minutes until the rice is tender and the water is absorbed.
3. Season the Rice: While the rice is still hot, mix together rice vinegar, sugar, and salt in a small bowl. Gently fold the vinegar mixture into the rice. Allow the rice to cool slightly before using it in your sushi rolls.

3. Assemble the Sushi Rolls

1. Prepare the Rolling Station: Lay out a bamboo sushi mat on a flat surface. Place a sheet of nori, shiny side down, onto the mat. Keep a small bowl of water nearby to dip your fingers in and prevent the rice from sticking to them.
2. Spread the Rice: Using your hands or a rice paddle, spread an even layer of sushi rice over the nori, leaving about an inch at the top free of rice. Press gently to make sure the rice sticks to the nori.
3. Add the Salmon: Place a few slices of teriyaki salmon in a line along the center of the rice. If you want to add extra flavor, you can place slices of avocado, cucumber, or even a sprinkle of sesame seeds on top of the salmon.
4. Roll the Sushi: Carefully lift the edge of the bamboo mat closest to you and begin rolling the sushi tightly, applying gentle pressure as you go. When you reach the top edge with no rice, wet it with a bit of water to help seal the roll.
5. Slice the Rolls: Once the roll is tightly sealed, use a sharp knife to slice it into 6-8 pieces. Clean the knife between cuts to keep the slices neat.

4. Serve the Sushi

• Serve Immediately: Arrange the sushi pieces on a plate and serve with wasabi, pickled ginger, and extra teriyaki sauce for dipping. Enjoy your sushi fresh for the best texture and flavor!