Ingredients
Scale
- 1 cup sushi-grade raw fish (salmon, tuna, or your choice)
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Seaweed sheets (nori)
- Vegetables for garnish (cucumber, avocado, etc.)
- Fresh wasabi and pickled ginger
- Soy sauce for dipping
- Optional: Food coloring or edible ink for decoration
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions.
- In a small saucepan, combine rice vinegar, sugar, and salt. Heat until dissolved.
- Gently fold the vinegar mixture into the cooked rice. Let it cool to room temperature.
- Ensure the fish is sushi-grade and properly refrigerated. Slice the fish thinly into strips or desired shapes. Use food coloring or edible ink for decoration if desired.
- Lay a bamboo sushi mat on a clean surface. Place a sheet of seaweed (nori) on the mat.
- Spread a thin layer of sushi rice evenly over the nori, leaving a border at the top.
- Arrange raw fish and vegetables on the rice at the bottom edge of the nori.
- Roll tightly using the bamboo mat, sealing the edge with a little water.
- Slice the rolled sushi into bite-sized pieces. Decorate to resemble Gollum if desired.
Notes
- Best enjoyed immediately for optimal freshness.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Reheat sushi rice slightly before serving to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Bake / Assembly
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 45 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 1.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
