Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Fresh fish fillets (salmon, tuna, and yellowtail)
- 1 avocado, sliced
- 1 cucumber, julienned
- Nori sheets (seaweed)
- Pickled ginger, for serving
- Wasabi, for serving
- Soy sauce, for serving
Instructions
- Rinse sushi rice under cold water until the water runs clear, then combine with water in a rice cooker and cook according to instructions.
- Mix rice vinegar, sugar, and salt in a bowl until dissolved; gently fold into warm rice.
- Slice fresh fish fillets into thin strips and prepare avocado and cucumber.
- Place nori on a bamboo mat, spread sushi rice on it, add fish, avocado, and cucumber, then roll tightly.
- Arrange sushi rolls on a platter and serve with pickled ginger, wasabi, and soy sauce.
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 24 hours.
- Pair with complementary dishes like miso soup or edamame.
- Use sushi-grade fish for safety and quality.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
- Diet: Low-Carb
Nutrition
- Serving Size: 1/6 platter
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg