Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- ½ cup rice vinegar
- ¼ cup sugar
- 1 tsp salt
- 4 sheets nori (seaweed)
- Fresh fish: tuna, salmon, and shrimp (sliced thin)
- Vegetables: cucumber, avocado, and carrots (sliced thin)
- Soy sauce for dipping
- Wasabi and pickled ginger (optional)
- Sesame seeds for garnish
Instructions
- Rinse the sushi rice under cold water until clear, then combine with 2 ½ cups of water in a rice cooker or pot. Cook until ready and let cool.
- Heat rice vinegar, sugar, and salt until dissolved to create sushi vinegar. Incorporate the vinegar mix into the cooled rice gently.
- Lay a sheet of nori on a bamboo mat and spread sushi rice over it, leaving an inch at the top. Layer fish and veggies, then roll tightly.
- Use a sharp, water-dipped knife to slice the rolls into bite-sized pieces. Arrange on a platter and drizzle with soy sauce.
- Artfully arrange the sushi slices on a platter, decorating with fresh herbs and sesame seeds. Serve with wasabi and pickled ginger.
Notes
- Store any leftover sushi in an airtight container in the refrigerator, best consumed within 24 hours.
- When reheating, use a microwave for a few seconds to avoid the rice drying out.
- Perfectly pair the sushi with sake or green tea for an ideal dining experience.
- Consider making it a fun activity by preparing sushi together with your special someone.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sushi Making
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 sushi roll (approx. 8 pieces)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg