Ingredients and Weight:
- Sushi rice: 500g
- Rice vinegar: 100ml
- Sugar: 50g
- Salt: 10g
- Nori sheets: 8 sheets
- Raw tuna: 200g
- Raw salmon: 200g
- Cooked shrimp: 200g
- Avocado: 2 ripe
- Cucumber: 1 medium
- Wasabi paste: to taste
- Pickled ginger: to taste
- Soy sauce: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the sushi rice: Cook the sushi rice according to package instructions. Once cooked, transfer the rice to a large bowl and allow to cool slightly.
- Make the sushi vinegar: In a small saucepan, combine the rice vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and allow to cool.
- Combine the sushi rice and vinegar: Gradually add the cooled sushi vinegar to the sushi rice, stirring gently until the rice is evenly coated.
- Cut the filling ingredients: Thinly slice the tuna, salmon, avocado, and cucumber. Peel and devein the shrimp.
- Prepare the nori sheets: Cut the nori sheets into 8 equal rectangles.
- Assemble the sushi: Place a sheet of nori on a bamboo rolling mat. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top. Arrange the filling ingredients in a row across the center of the rice.
- Roll the sushi: Starting from the bottom, roll the sushi tightly using the bamboo mat. Wet the top edge of the nori with water to seal the roll.
- Slice the sushi: Cut the sushi into 8 equal pieces using a sharp knife.
- Serve: Serve the sushi immediately with wasabi paste, pickled ginger, and soy sauce for dipping.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Protein: 20g
- Carbohydrates: 35g
Dish Characteristics:
- Fresh and flavorful
- Authentic Japanese flavors
- Can be customized to suit different tastes
- Perfect for a party or special occasion
User Comments:
- "This sushi is amazing! It's so fresh and flavorful."
- "I love the variety of fillings. There's something for everyone."
- "The instructions were easy to follow and the sushi turned out perfect."
- "This is the best sushi I've ever had outside of Japan."
- "I will definitely be making this again."
Special Precautions and Tips:
- Use the freshest fish possible for the sushi.
- If you don't have a bamboo rolling mat, you can use a piece of plastic wrap to roll the sushi.
- Wet the knife before slicing the sushi to prevent it from sticking.
- Serve the sushi immediately after making it for the best flavor.
