Ingredients:
Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Sushi Roll:
- 4 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- 200g fresh sushi-grade fish (like tuna or salmon), sliced into thin strips
- Soy sauce (for serving)
- Wasabi (optional)
- Pickled ginger (optional)
Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear, then drain. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Once the rice is cooked, transfer it to a large bowl. In a separate small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spoon. Allow the rice to cool to room temperature.
2. Prepare the Ingredients:
While the rice cools, julienne the cucumber, slice the avocado, and cut the fish into thin strips, setting them aside for assembly.
3. Assemble the Sushi Rolls:
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the mat. Wet your hands to prevent the rice from sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top. Arrange the cucumber, avocado, and fish in a line across the center of the rice. Roll the sushi tightly using the bamboo mat, applying gentle pressure to form a firm roll. Wet the border with a little water to seal the roll.
4. Slice and Serve:
Using a sharp knife, slice the sushi roll into bite-sized pieces. Clean the knife with a damp cloth between cuts to ensure clean slices. Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Tips:
Get creative with the fillings! You can add crab sticks, shrimp tempura, or even cream cheese for variety. If you’re new to sushi-making, start with simple rolls and gradually explore more complex styles like inside-out rolls (uramaki) or nigiri.
Enjoy your homemade sushi!
