Ingredients
Scale
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Nori sheets (seaweed)
- Fresh fish (e.g., tuna, salmon)
- Vegetables (cucumbers, avocado, carrots)
- Wasabi and soy sauce for serving
Instructions
- Rinse sushi rice under cold water to remove excess starch, soak in water for 30 minutes, then bring to a boil and simmer for 20 minutes until tender. Mix rice vinegar, sugar, and salt until dissolved, then fold into cooked rice and cool to room temperature.
- Place nori on bamboo mat, spread sushi rice evenly, leaving an inch at the top edge, and press the rice down gently.
- Layer chosen fillings (sliced fish, avocado, cucumber) on the rice, keeping them aligned in the center for a neat finish.
- Roll sushi away using the bamboo mat, applying gentle pressure, seal with water on the nori edge, then slice into bite-sized pieces with a sharp knife.
Notes
- For optimal freshness, consume sushi immediately after preparation.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours; texture may change.
- Garnish with sesame seeds or green onions for added visual appeal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten-free (ensure soy sauce is gluten-free)
Nutrition
- Serving Size: 1 sushi roll (8 pieces)
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg