Ingredients
Scale
- 200g sushi rice
- 500ml water
- 4 sheets nori
- 200g fresh fish (salmon, tuna, etc.)
- 1 avocado, sliced
- 1 cucumber, julienned
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 300g fresh noodles (preferably egg noodles)
- A pinch of salt
- Sesame seeds for garnish
Instructions
- Rinse the sushi rice under cold water until clear, then combine with water in a pot, bring to boil, cover, and simmer for 15 minutes.
- Add rice vinegar and salt to cooled rice.
- Lay a sheet of nori on a bamboo mat and spread a thin layer of sushi rice on it.
- Place slices of fresh fish, avocado, and cucumber in the center.
- Roll the sushi using the mat and seal the edge with water.
- Boil salted water, add fresh noodles, and cook according to package instructions.
- Plate the sushi rolls and noodles artfully on a serving platter.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- For best results, consume the dish fresh.
- Experiment with different fillings to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Rolling and Boiling
- Cuisine: Fusion
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg