Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 10 oz fresh sushi-grade fish (salmon, tuna)
- Fresh cucumber, sliced
- Avocado, sliced
- Nori sheets
- Wasabi and pickled ginger for serving
Instructions
- Rinse the sushi rice thoroughly. Combine rice and water in a pot, bring to boil, then simmer covered for 15 minutes. Let cool.
- Mix rice vinegar, sugar, and salt. Gently fold into cooked rice and let cool to room temperature.
- Slice fish, cucumber, and avocado into thin strips.
- For nigiri, mold rice into small oval shapes and top with slices of fish.
- For rolls, place nori on a mat, spread rice evenly, add fillings, and roll tightly. Slice into pieces.
- Arrange sushi on a platter, garnish with herbs and citrus slices. Serve with wasabi and ginger.
Notes
- Use sushi-grade fish for safety and quality.
- Moisten hands when handling rice to prevent sticking.
- Ensure even rolling for neat presentation.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: No-cook, assembly
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 pieces
- Calories: 150 kcal Kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 30 mg
