Homemade Sushi Rolls for 8

Ingredients and Weight:

• Sushi-grade salmon: 1 pound
• Sushi-grade tuna: 1 pound
• Cucumber: 1 large
• Avocado: 2 ripe
• Carrot: 1 large
• Daikon radish: 1/2 pound
• Nori (seaweed sheets): 8 sheets
• Sushi rice: 2 cups
• Rice vinegar: 1/4 cup
• Sugar: 2 tablespoons
• Salt: 1 teaspoon
• Soy sauce, for dipping

Preparation Time:

• 1 hour

Cooking Time:

• 10 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Cook the sushi rice according to the package directions.
2. In a small bowl, combine the rice vinegar, sugar, and salt. Stir until the sugar dissolves.
3. Once the rice is cooked, add the rice vinegar mixture and stir to combine.
4. Let the rice cool slightly.
5. Slice the salmon, tuna, cucumber, avocado, carrot, and daikon radish into thin strips.
6. Lay a nori sheet on a bamboo sushi mat.
7. Spread a thin layer of sushi rice onto the nori, leaving about 1 inch of space at the top.
8. Arrange the fillings in a row in the center of the rice.
9. Roll the sushi mat away from you, starting with the side closest to the fillings.
10. Wet the top inch of the nori with water and continue rolling to seal the seam.
11. Repeat steps 6-10 with the remaining nori sheets and fillings.
12. Cut the rolls into 8 pieces each.

Nutritional Information:

• Calories: 300 per roll
• Fat: 10 grams
• Sodium: 500 milligrams
• Carbohydrates: 40 grams
• Protein: 20 grams

Dish Characteristics:

• Colorful and visually appealing
• Fresh and flavorful
• Customizable with a variety of fillings
• A healthy and balanced meal option

User Comments:

• "These sushi rolls were delicious! The fish was fresh and the vegetables were crispy."
• "I love that I can make these rolls at home with ingredients I can easily find in the supermarket."
• "The perfect party appetizer or main dish."
• "I'm not a sushi expert, but these rolls were really easy to make and turned out great."
• "My kids loved these rolls! They're a fun and healthy way to introduce them to sushi."

Special Precautions and Tips:

• Make sure to use sushi-grade fish.
• Keep the sushi rolls refrigerated for up to 3 days.
• Serve with soy sauce, pickled ginger, and wasabi for dipping.
• If you don't have a bamboo sushi mat, you can use a clean towel.
• Wet the knife before cutting the rolls to prevent them from sticking.