Ingredients and Weight:
- Sushi-grade salmon fillet: 275g
- Sushi-grade tuna fillet: 275g
- Sushi-grade yellowtail fillet: 275g
- Sushi rice: 2 cups (480g)
- Rice vinegar: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Nori sheets: 8 sheets
- Spicy mayo: 1/2 cup (120g)
- Sriracha sauce: 1/4 cup (60g)
- Avocado, sliced: 1
- Cucumber, julienned: 1/2
- Carrots, julienned: 1/2
- Green onions, sliced: 1/4 cup
Preparation Time:
30 minutes
Cooking Time:
10 minutes
Difficulty Level:
3
Preparation Method Steps:
- Prepare the sushi rice: Rinse the sushi rice thoroughly until the water runs clear. Cook the rice according to the package instructions. Transfer the cooked rice to a large bowl.
- Season the sushi rice: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring occasionally, until the sugar dissolves. Pour the seasoned vinegar over the sushi rice and mix thoroughly.
- Cut the fish: Slice the salmon, tuna, and yellowtail into thin strips.
- Assemble the sushi: Place a nori sheet on a bamboo rolling mat. Spread a thin layer of sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
- Add the fillings: Arrange the fish strips, avocado, cucumber, carrots, and green onions in a line across the rice.
- Roll the sushi: Tightly roll up the sushi, starting from the bottom and using the bamboo mat to keep it in place. Wet your hands slightly and moisten the border of the nori sheet to help it seal.
- Cut the sushi: Use a sharp knife to cut the sushi into 8 equal pieces.
Nutritional Information:
- Calories: 430 per 6 pieces
- Fat: 15g
- Carbohydrates: 45g
- Protein: 25g
Dish Characteristics:
- Spicy and flavorful
- Colorful and visually appealing
- Perfect for American taste buds
- Great for parties or gatherings
User Comments:
- "This sushi is absolutely delicious! The spicy mayo and sriracha give it a perfect kick."
- "I'm not usually a big fan of sushi, but this spicy version is amazing. I highly recommend it."
- "The presentation is beautiful, and the rolls are so fresh and flavorful. I will definitely be making this again."
Special Precautions and Tips:
- Make sure to use sushi-grade fish for this recipe.
- If you don't have a bamboo rolling mat, you can use a plastic wrap-covered cardboard tube instead.
- For a spicier sushi, add more sriracha sauce to the spicy mayo.
- Serve the sushi with additional spicy mayo and soy sauce for dipping.
