Ingredients
Scale
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Assorted sushi-grade fish (salmon, tuna, eel)
- Aquafaba or cucumber slices
- Avocado slices
- Nori sheets
- Wasabi, pickled ginger, soy sauce for serving
Instructions
- Cook sushi rice with water until tender, then mix with rice vinegar, sugar, and salt. Let cool.
- Slice fish and prepare vegetables for rolling.
- Lay nori on bamboo mat, spread rice evenly, add fillings, and roll tightly.
- Slice rolls into bite-sized pieces and arrange on a boat-shaped platter.
- Garnish with wasabi, ginger, and serve with soy sauce.
Notes
- Use sushi-grade fish for safety and freshness.
- Prepare ingredients in advance for easy assembly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Rolling, assembling
- Cuisine: Japanese
- Diet: Seafood, Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 2 slices
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
