Sushi is a traditional Japanese dish made with vinegared rice, fresh seafood, vegetables and seaweed, artfully rolled or formed into bite-sized pieces.
Sushi is a traditional Japanese dish made with vinegared rice, fresh seafood, vegetables and seaweed, artfully rolled or formed into bite-sized pieces.
a - Wash and Cook the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice in a cooker or stovetop with 2.5 cups of water until tender. Once cooked, transfer the rice to a large, non-metallic bowl.
Tip: Use short-grain sushi rice for the best texture.
b - Season the Rice
In a small saucepan, heat 5 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt over low heat until dissolved. Pour the seasoning over the hot rice and gently fold it using a paddle or wooden spoon. Let the rice cool to room temperature, covering it with a damp cloth to prevent drying.
a - Prepare Vegetables and Seafood
Slice fresh cucumber, avocado and carrots into thin, even strips. Cut raw sushi-grade fish (e.g., tuna or salmon) into thin slices or small strips.
Tip: Use only sushi-grade fish for safety and flavor.
b - Prepare Additional Ingredients
Have nori sheets, soy sauce, pickled ginger and wasabi ready for assembly and serving.
a - Assemble the Roll
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Position a sheet of nori (shiny side down) on the plastic wrap. Spread an even layer of seasoned rice over the nori, leaving a 1-inch border at the top.
Tip: Wet your fingers with water to prevent the rice from sticking.
b - Add Fillings
Arrange your choice of fish, vegetables and other fillings horizontally across the center of the rice.
Tip: Avoid overfilling to keep the roll neat.
c - Roll the Sushi
Lift the edge of the bamboo mat closest to you and begin rolling it tightly over the fillings, pressing gently as you go. Seal the roll by wetting the exposed edge of the nori and pressing it against the roll.
a - Slice the Roll
Use a very sharp knife to slice the roll into even pieces, about 2 cm thick. Wipe the blade with a damp cloth between cuts to ensure clean slices.
Tip: Use a sawing motion to prevent crushing the roll.
b - Plate and Garnish
Arrange the sushi pieces on a plate. Serve with soy sauce, pickled ginger and wasabi on the side.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
HELPFUL TOOLS:
bamboo sushi mat, sharp knife, rice paddle, small bowl of water
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