Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets of nori (seaweed)
- 1 avocado, sliced
- 1 cucumber, julienned
- 1/2 pound fresh sushi-grade fish (e.g., tuna or salmon)
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Rinse sushi rice under cold water until clear. Combine with water in a rice cooker and cook as per instructions. Transfer to a large bowl.
- Mix rice vinegar, sugar, and salt in a bowl until dissolved. Fold into warm rice gently. Cool to room temperature.
- On a bamboo sushi mat, place nori, shiny side down. Spread sushi rice evenly over nori, adding avocado, cucumber, and fish slices in the center.
- Roll nori away from you with gentle pressure to form a tight roll. Seal edges with water. Repeat with remaining ingredients.
- Slice rolls into bite-sized pieces with a sharp knife. Arrange on a platter and serve with soy sauce, pickled ginger, and wasabi.
Notes
- For optimal freshness, enjoy sushi the same day it’s made.
- Store leftovers in an airtight container in the fridge but consume within 24 hours.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Rolling
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 4 pieces
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg