Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 1 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori (seaweed)
- 200g sushi-grade fish (tuna, salmon, or yellowtail)
- 1 avocado, sliced
- 1 cucumber, julienned
- Sesame seeds for garnish
- Wasabi and soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until clear, then cook in 2 ½ cups of water.
- Mix rice vinegar, sugar, and salt in a pot over low heat until dissolved, then fold into cooled rice.
- Slice sushi-grade fish, avocado, and julienne cucumber for fillings.
- Place a sheet of nori on a sushi mat, spread sushi rice, and arrange fish and vegetables.
- Roll the sushi tightly and seal the edge with water.
- Cut rolls into bite-sized pieces with a sharp knife.
- Arrange sushi artfully on a plate and garnish with sesame seeds and wasabi.
Notes
- Enjoy fresh sushi within 24 hours of making it for the best taste and texture.
- You can customize your sushi rolls with different ingredients like crab or shrimp.
- Make sure to use a damp knife for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: No-cook
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 310 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg