Simple Sushi

Tutorial video

Ingredients (12)

• 2 cups sushi rice
• 2 1/2 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 200 g fresh salmon, sashimi grade
• 1/2 cucumber, julienned
• 1/2 avocado, sliced
• 4 sheets nori seaweed
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Nutrition (per serving)

Calories

300 kcal

Carbohydrate

45 g

Protein

12 g

Fat

8 g

Fiber

2 g

Sodium

600 mg

Calcium

30 mg

Potassium

250 mg

Iron

1 mg

Zinc

1 mg

Magnesium

20 mg

Cholesterol

20 mg

Instructions

• Rinse the sushi rice until the water runs clear.
• Cook the rice with the water in a rice cooker or pot according to the rice cooker instructions.
• Combine rice vinegar, sugar, and salt; stir until dissolved and fold the mixture into the hot rice.
• Let the seasoned rice cool to room temperature.
• Slice the salmon into thin strips.
• Julienne the cucumber and slice the avocado.
• Place a nori sheet shiny side down on a bamboo rolling mat.
• Spread a thin, even layer of rice over the nori, leaving a 1‑inch border at the top edge.
• Arrange salmon, cucumber, and avocado along the bottom edge of the rice.
• Using the mat, roll the nori tightly away from you, applying gentle pressure.
• Moisten the top border with a little water and seal the roll.
• Slice the roll into 6‑8 pieces with a sharp, wet knife.
• Serve the sushi pieces with soy sauce, wasabi, and pickled ginger.