Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Assorted sashimi-grade fish (e.g., tuna, salmon, yellowtail)
- 1 avocado, sliced
- 1 cucumber, julienned
- Nori sheets
- Soy sauce, for serving
- Wasabi and pickled ginger, for garnish
Instructions
- Rinse sushi rice under cold water until clear, then cook with water in a rice cooker.
- Mix rice vinegar, sugar, and salt in a small bowl and fold into the warm rice once cooled slightly.
- Slice sashimi-grade fish, avocado, and julienne the cucumber.
- Spread sushi rice on nori, place fish, avocado, and cucumber, then roll tightly using a bamboo mat.
- Slice the sushi roll into bite-sized pieces and serve on a platter with soy sauce, wasabi, and pickled ginger.
Notes
- Sushi is best enjoyed fresh; store leftovers in an airtight container in the refrigerator for up to 24 hours.
- For an elegant touch, garnish sushi with edible flowers or microgreens.
- Pair with sake or green tea for an enhanced dining experience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg