Rinse well, put in a pan, pour water at the rate of 1: 1.2. Bring to a boil, reduce heat and simmer rice for about 15 minutes without removing the lid. After allowing the rice to stand for 10 minutes, shift and season with rice vinegar.
Wrap makis with cling film, on top half a sheet of nori. Spread the rice by wetting your palm with water. Leave a small strip at the near edge of the nori free and make an offset at the far. Pressing rice is not necessary.
Lay out the cheese. Align the top with the bottom, slightly tighten the filling with a rug on yourself, glue the roll. Use your fingers to evenly press the mat and make a couple of movements along it to square the roll.
Cut fresh salmon or trout for sushi into slices of the same length and thickness. Lay them on a roll close to each other. Cover the roll again with a rug and squeeze the fish.
Transfer the roll to a cutting board and use a sharp knife dipped in water to cut it in half, then cut each half into three pieces.