Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Nori sheets (seaweed)
- Fresh fish (like salmon and tuna)
- Vegetables (like cucumber, avocado, and carrots)
- Soy sauce (for serving)
- Wasabi & pickled ginger (optional)
Instructions
- Prepare sushi rice by rinsing 2 cups under cold water until clear, then cook with 2 1/2 cups water according to the rice cooker instructions.
- Slice fresh fish and vegetables into thin strips while the rice cooks.
- Spread a thin layer of cooled rice on a nori sheet, add fish and vegetables, then roll tightly using a bamboo mat.
- Slice the rolled sushi into bite-sized pieces and arrange them on a platter.
Notes
- Wrap any leftover sushi tightly in plastic wrap and refrigerate; consume within 24 hours.
- Serve with soy sauce, and consider pairing with cucumber salad or miso soup.
- Sushi rice must be rinsed well and seasoned with vinegar, sugar, and salt for stickiness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten-free options available
Nutrition
- Serving Size: 1 roll (8 pieces)
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg