Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Assorted fresh fish (salmon, tuna, etc.)
- Fresh vegetables (avocado, cucumber, etc.)
- Nori sheets (seaweed)
- Soy sauce for serving
- Wasabi and pickled ginger (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Select and slice fresh fish into thin, even pieces.
- Place a sheet of nori on a bamboo mat and spread a thin layer of sushi rice over it.
- Add the sliced fish and vegetables in a line, rolling the sushi tightly using the mat.
- Slice the rolled sushi into even pieces and arrange beautifully on a platter.
Notes
- Store leftover sushi do in an airtight container in the refrigerator.
- Consume within a day for the best freshness and texture.
- Avoid freezing sushi to maintain quality.
- Pair sushi do with a refreshing salad or miso soup.
- For a complete meal, consider serving with sake or cold green tea.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 2 pieces
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg