Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- Fresh seafood (salmon, tuna, shrimp)
- Nori sheets
- Vegetables (cucumber, avocado, carrots)
- Wasabi and soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until it runs clear, then drain.
- Combine rinsed rice and water in a rice cooker or pot and cook according to the equipment’s instructions.
- While the rice is cooking, prepare your fresh seafood by slicing fish into thin, uniform pieces and vegetables into julienne strips.
- Lay a sheet of nori on a bamboo sushi rolling mat, spread a thin layer of sushi rice, then add seafood and vegetable fillings.
- Roll tightly using the mat and seal the edge with a little water.
- Cut the sushi into bite-sized pieces and arrange elegantly on a platter.
Notes
- Sushi is best enjoyed fresh; leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
- For best results, use sashimi-grade fish sourced from reputable suppliers.
- Vegetarian options can include ingredients like avocado and cucumber.
- To achieve sticky rice, rinse thoroughly to remove excess starch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 5 pieces
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg