Ingredients
Scale
- 2 cups sushi rice
- 2.5 cups water
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- Fresh tuna, sliced
- Fresh salmon, sliced
- 1 avocado, sliced
- Nori sheets (seaweed)
- Soy sauce, for serving
- Wasabi and pickled ginger, for garnish
- Sesame seeds (optional)
Instructions
- Slice fresh tuna and salmon sashimi carefully using a sharp knife.
- Rinse 2 cups of sushi rice until the water runs clear, then cook in a rice cooker with 2.5 cups of water. Once cooked, mix rice vinegar, sugar, and salt into cooled rice.
- Lay a sheet of nori on a bamboo mat, spread sushi rice over it, add fresh fish and avocado slices, then roll tightly. Seal the edge of the nori with water.
- Slice the sushi rolls into bite-sized pieces and arrange alongside sashimi on a platter. Garnish with sesame seeds, wasabi, and pickled ginger.
Notes
- Store any leftovers in an airtight container in the refrigerator and consume within 24 hours for best taste.
- Pair with miso soup or a light salad for a complete meal.
- Consider other fish varieties like eel or shrimp for different flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rolling and Slicing
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 roll
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg