Ingredients
Scale
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets of nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- 200g sushi-grade fish (like tuna or salmon)
- 1/4 cup soy sauce for dipping
- 1 tablespoon wasabi (optional)
- Sesame seeds for garnish
Instructions
- Rinse the sushi rice under cold water until clear, then cook in a rice cooker with 2.5 cups of water.
- While the rice cools, julienne the cucumber and slice the avocado, prepare fish into thin strips.
- On a bamboo sushi mat, place nori shiny side down, spread sushi rice, and place fillings in the center.
- Roll the sushi tightly, sealing the edge with water, and repeat with remaining ingredients.
- Slice the roll into bite-sized pieces, garnish with sesame seeds, and serve with soy sauce and wasabi.
Notes
- Store leftovers in an airtight container in the fridge for up to 24 hours. Consume fresh for best flavor.
- Pair with side salads or miso soup for a complete meal experience.
- Experiment with fillings for varied flavor profiles, including tempura shrimp or cream cheese.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sushi Making
- Cuisine: Japanese
- Diet: Healthy
Nutrition
- Serving Size: 1 roll
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg