Sushi

Overview

1. Yields: 6 servings
2. Prep time: 30 minutes
3. Cook time: 15 minutes

Ingredients

For the sushi rice

• 2 cups sushi rice
• 1 1/4 cups water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

For the fillings

• 1 cup sushi-grade salmon, thinly sliced
• 1 avocado, cut into thin strips
• 1 cucumber, cut into thin strips
• Nori sheets (seaweed sheets)
• Wasabi paste
• Soy sauce

Instructions

1. Cook sushi rice: Rinse the sushi rice until the water runs clear. In a medium saucepan, combine the rice, water, rice vinegar, sugar, and salt. Bring to a boil over high heat, then reduce heat to low and cover. Cook for 15 minutes, or until the water is absorbed. Let the rice cool slightly before using.
2. Prepare the fillings: Arrange the salmon, avocado, and cucumber on a clean work surface.
3. Assemble the sushi rolls: Lay a nori sheet on a sushi mat. Spread a thin layer of sushi rice over the nori sheet, leaving a small gap at the top.
4. Add fillings: Place your desired fillings along the bottom edge of the rice.
5. Roll the sushi: Roll the sushi up tightly, using the sushi mat to help you.
6. Cut the sushi: Use a sharp knife to cut the sushi roll into 6 equal pieces.
7. Serve: Serve the sushi with wasabi paste and soy sauce.

Tips

• For a tighter roll, wet your hands with water before handling the sushi.
• You can add other fillings to your sushi, such as crab meat, shrimp, or tuna.
• For a vegetarian sushi roll, use avocado, cucumber, and carrots as fillings.
• Serve the sushi with pickled ginger (gari) and miso soup for a complete meal.