Description
A classic homemade sushi recipe featuring seasoned sushi rice rolled with fresh fish, crisp vegetables, and nori sheets, perfect for beginners and sushi lovers alike.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 nori sheets
- 200 g fresh salmon or tuna (sushi-grade), sliced
- 1 cucumber, julienned
- 1 avocado, sliced
- Soy sauce for serving
- Pickled ginger for serving
- Wasabi for serving
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook rice with water according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Fold vinegar mixture into cooked rice and allow to cool to room temperature.
- Place a nori sheet shiny-side down on a bamboo mat.
- Spread an even layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange fish, cucumber, and avocado in a line across the rice.
- Roll tightly using the bamboo mat, sealing the edge with light pressure.
- Slice into bite-sized pieces using a sharp knife.
- Serve with soy sauce, pickled ginger, and wasabi.
Notes
- Use sushi-grade fish for safety.
- Keep hands slightly wet to prevent rice sticking.
- Knife should be cleaned between cuts for neat slices.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese