Put the salmon, grapeseed oil, garlic and rock salt in a Ziploc bag. Massage and mix gently over the bag with your hands, eliminate as much air as possible and marinate in the refrigerator for about 30 minutes.
Add the lemon juice to the sushi vinegar, and make sushi rice.
Slice the cucumber thinly horizontally.
Line a long narrow mold with plastic wrap.
Line the bottom of the mold with alternate pieces of marinated salmon and cucumber slices.
Pack in the sushi rice, and press hard to form it in the mold.
Take out the molded rice, wrap and all.
Slice the pressed sushi using a knife moistened with a wrung out kitchen towel. Wipe the knife with the kitchen towel between each slice to make neat cuts.
Story Behind this Recipe
If you marinate fresh salmon in good quality oil, it will become meltingly soft! I used that salmon for oshizushi.
Use a high quality oil. I recommend using grapeseed or olive oil. When making the sushi rice, add lemon juice to the sushi vinegar.