Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets of nori (seaweed)
- 1/2 lb sushi-grade salmon, thinly sliced
- 1/2 lb sushi-grade tuna, thinly sliced
- 1 avocado, sliced
- 1 cucumber, julienned
- Soy sauce (for serving)
- Wasabi and pickled ginger (for garnish)
Instructions
- Wash sushi rice thoroughly until the water runs clear. Combine rice with 2 1/2 cups water in a rice cooker and let it cook.
- After cooking, transfer rice to a large bowl and mix rice vinegar, sugar, and salt until dissolved, then fold into warm rice.
- Place a bamboo mat on a clean surface and lay a sheet of nori. Spread sushi rice across nori, leaving a small border at the top, and layer salmon, tuna, avocado, and cucumber in the center.
- Tightly roll the sushi using the bamboo mat, applying gentle pressure, then slice into bite-sized pieces with a sharp knife. Serve with soy sauce, wasabi, and pickled ginger.
Notes
- For maximum freshness, consume sushi soon after making.
- Store leftover sushi in an airtight container in the refrigerator for up to 24 hours.
- Keep fish and vegetables in separate containers to maintain freshness if needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sushi Rolling
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 2 sushi rolls
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg