Japanese Sushi
Authentic Japanese Sushi
Prep Time: 45 minutes | Cook Time: 20 minutes | Serves: 4 people (24 pieces)
Ingredients:
For Sushi Rice:
- 2 cups Japanese short-grain rice
- 2½ cups water
- ⅓ cup rice vinegar
- 3 tbsp sugar
- 1 tbsp salt
For Sushi:
- 8 oz sashimi-grade salmon
- 8 oz sashimi-grade tuna
- 6 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 avocado, sliced
- Wasabi paste
- Pickled ginger
- Soy sauce for serving
Instructions:
- Prepare Rice: Rinse rice 3-4 times until water runs clear. Cook rice with water in a rice cooker or a pot. Let it stand 10 minutes after cooking.
- Season Rice: Mix vinegar, sugar, and salt until dissolved. Transfer hot rice to a large bowl. Gently fold in the vinegar mixture. Fan rice while mixing to cool. Cover with a damp towel.
- Prep Fish: Slice fish into ¼-inch thick pieces for nigiri. Keep refrigerated until ready to use.
- Make Nigiri: Wet your hands with a mixture of water and rice vinegar. Take a small amount of rice (about 2 tbsp), form it into an oval shape. Place a fish slice on top, and dab a tiny bit of wasabi between.
- Make Maki Rolls: Place nori sheet on bamboo mat, shiny side down. Spread a thin layer of rice, leaving a 1-inch border at the top. Add filling in the center line. Roll tightly using a mat. Seal the edge with water.
- Slice Rolls: Use a sharp knife dipped in water. Slice the roll into 6-8 pieces with a gentle sawing motion.
- Serve: Arrange on a plate with wasabi, pickled ginger, and soy sauce.
Chef’s Tips:
- ✨ Use only sashimi-grade fish from trusted sources
- ✨ Keep your hands moist to prevent rice from sticking
- ✨ A sharp knife is essential for clean cuts
- ✨ Practice makes perfect – don’t be discouraged!
Nutrition (per 6 pieces): 280 calories | 15g protein | 45g carbs | 5g fat