Ingredients
Scale
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets of nori (seaweed)
- 1/2 cup masago (fish roe)
- 1 avocado, sliced
- 1 cucumber, cut into thin strips
- Soy sauce, for serving
- Wasabi and pickled ginger, optional
Instructions
- Rinse 2 cups of sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and 3 cups of water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small saucepan, heat rice vinegar, sugar, and salt until dissolved.
- Transfer cooked rice to a bowl and pour the vinegar mixture over it, folding gently with a wooden spoon.
- Place a sheet of nori on a bamboo sushi mat and spread a layer of rice evenly over the nori.
- Add sliced avocado, cucumber strips, and a generous amount of masago along the center of the rice.
- Carefully roll the sushi away from you using bamboo mat, pressing gently to hold it together.
- Moisten the edge of the nori with water to seal the roll.
- Slice the roll into bite-sized pieces using a sharp knife dipped in water.
- Serve with soy sauce, a dab of wasabi, and pickled ginger on the side.
Notes
- Masago is the roe of capelin fish, often used in sushi for its flavor and texture.
- This recipe can be customized with additional vegetables or proteins.
- To store leftover sushi, keep it in an airtight container in the refrigerator for up to 24 hours.
- For the best experience, enjoy masago sushi fresh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roll
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 2 rolls
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg