Sushi Recipe
Ingredients:
- For Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For Sushi Fillings (choose any combination):
- Fresh fish (like tuna or salmon, sashimi grade)
- Cooked shrimp
- Cucumber, julienned
- Avocado, sliced
- Carrot, julienned
- Cream cheese
- Seaweed sheets (nori)
- For Serving:
- Soy sauce
- Wasabi
- Pickled ginger
Instructions:
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- In a pot, combine the rinsed rice and water. Let it soak for 30 minutes.
- Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes.
- In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until dissolved, then fold this mixture into the cooked rice. Let the rice cool to room temperature.
- Prepare the Fillings:
- While the rice cools, prepare your fillings by slicing fish, vegetables, and other ingredients into thin strips.
- Assemble the Sushi:
- Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
- Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- Arrange your chosen fillings in a line across the rice (horizontally).
- Roll the Sushi:
- Starting from the bottom, use the mat to lift the edge and roll it tightly over the fillings. Continue rolling until you reach the exposed edge of the nori.
- Use a little water to seal the edge of the nori.
- Slice and Serve:
- Using a sharp, wet knife, slice the roll into bite-sized pieces.
- Serve with soy sauce, wasabi, and pickled ginger.
Tips:
- Experiment with different fillings and combinations to find your favorite sushi.
- For a vegetarian option, use ingredients like avocado, cucumber, and pickled vegetables.
Enjoy your homemade sushi!
