Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1 cucumber, sliced into thin strips
- 1 avocado, sliced
- 8 ounces sushi-grade fish (like tuna or salmon), sliced
- Soy sauce, for serving
- Wasabi and pickled ginger, for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- In a saucepan, combine rinsed sushi rice and water. Bring to a boil, then reduce heat, cover, and simmer for about 18 minutes. Let it rest for 10 minutes, then mix vinegar, sugar, and salt until dissolved.
- Gently mix the vinegar mixture into the cooked rice without mashing it, and let it cool to room temperature.
- On a bamboo mat, place nori shiny side down and spread a thin layer of sushi rice, leaving an inch at the top. Layer cucumber, avocado, and fish, then roll tightly using the mat and slice into bite-sized pieces.
Notes
- Store leftover sushi in an airtight container in the fridge and consume within 24 hours for freshness.
- For a vegetarian option, use vegetables like cucumber and avocado.
- Wet hands while handling rice to prevent sticking.
- Experiment with different fillings like crab, shrimp, or fruit for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 sushi roll (8 pieces)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg