Expert Sushi Rolls
Preparation Time:
25 min
Difficulty:
Expert
Ingredients:
- 200g sushi rice
- 300ml water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 100g raw salmon, sliced
- 100g avocado, sliced
- 50g cucumber, julienned
- Soy sauce for serving
- Pickled ginger for serving
- Wasabi for serving
Kitchen Tools Needed:
- Bamboo sushi mat
- Sharp knife
- Rice cooker
- Small bowl
- Plastic wrap
Instructions:
- Rinse the sushi rice under cold water until the water runs clear. 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 bowl. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved, then gently fold this mixture into the hot rice. Allow it to cool.
- Place a sheet of plastic wrap on the bamboo mat. Lay a sheet of nori on top, shiny side down.
- Wet your hands to prevent sticking, and then take a handful of sushi rice and evenly spread it over the nori, leaving a little margin at the top.
- Arrange the salmon, avocado, and cucumber in a line along the bottom edge of the rice-covered nori.
- Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll.
- Once rolled, use a sharp knife to slice the sushi into bite-sized pieces, wiping the knife with a damp cloth between cuts.
- Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.
Macros:
- Total Calories: 640kcal
- Carbs: 80g
- Proteins: 40g
- Fats: 30g
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