Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Nori (seaweed sheets)
- Fresh vegetables (cucumbers, avocados, carrots)
- Sashimi-grade fish (tuna, salmon)
- Soy sauce (for serving)
- Pickled ginger (for serving)
- Wasabi (for serving)
Instructions
- Prepare all fresh ingredients, ensuring everything is washed, sliced, and ready for assembly.
- Rinse sushi rice until water runs clear. Cook in a rice cooker with water according to instructions. Mix cooked rice with rice vinegar, sugar, and salt, then cool to room temperature.
- Lay a nori sheet on a bamboo mat. Wet hands, spread sushi rice on nori, leaving an inch at the top. Add vegetables and sashimi on top, then roll gently away from you.
- Cut the rolled sushi into bite-sized pieces with a wet knife. Serve on a platter with soy sauce, pickled ginger, and wasabi for an authentic experience.
Notes
- Sushi is best consumed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
- Pair sushi with light salad, miso soup, or cucumber salad. Green tea or sake make excellent beverage choices.
- Experiment with fillings like tempura vegetables or fruits such as mango for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roll
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg