adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sushi
Sushi
0 Likes
Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Satisfy your sushi cravings at home.
Ingredients:
  • 200.00 gm short-grain rice
  • 20.00 gm caster sugar
  • 100.00 ml rice vinegar
  • 100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
  • 1 small Lebanese cucumber, peeled
  • 1/2 avocado
  • 4 nori sheets
  • Wasabi, to taste (see Notes)
  • Pickled ginger, to serve
  • Japanese soy sauce, to serve
Instructions:
  • Cleanse the rice under cold water, drain thoroughly. Combine rice and 500ml (2 cups) water in a saucepan, bring to a boil. Reduce heat to low, simmer without cover for 12-15 minutes, stirring occasionally, until water is absorbed. Remove from heat, let sit covered for another 10 minutes.
  • Put the rice in a large bowl. Mix sugar, 2 tablespoons vinegar, and 1 teaspoon salt in another bowl, then pour over the rice. Stir well. Spread the rice on a flat tray lined with aluminum foil to cool until completely cool before using.
  • Select a mix of fillings like fresh salmon, tuna, cucumber, and avocado. Cut the fish and vegetables into 5cm long sticks. Then, mix the remaining vinegar with 300ml cold water in a bowl.
  • Lay 1 nori sheet shiny-side down on a bamboo mat or non-stick baking paper with the longest edge at the top. Dip hands in water mixture to prevent sticking, then evenly spread a quarter of the rice over the bottom two-thirds of the nori, leaving a small border around the edge.
  • Place a delicate streak of wasabi in the center of the rice. Add a small amount of the fish and vegetables next to the wasabi. Carefully lift the edge of the mat nearest to you, then roll it over the filling to seal.
  • Roll the mat to make a complete roll, gently shape it round by rolling back and forth, then slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce, and extra wasabi.

Similar Recipes