Sushi
Cuisine: Japanese
Dietary: None
Ingredients
- 2 cups sushi rice (or short-grain rice)
- 2 1/2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4-5 sheets nori (seaweed)
- 1/2 lb fish (tuna, salmon, etc.) or cooked shrimp
- 1 cucumber
- 1 avocado (sliced)
- Soy sauce (for dipping)
- Wasabi & pickled ginger (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the package instructions.
- While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, transfer it to a large bowl and gently fold the vinegar mixture into the rice. Let it cool to room temperature.
- Place a sheet of nori shiny side down on a bamboo sushi mat. Spread a thin layer of rice on the nori, leaving about 1 inch at the top. Add your choice of fish, cucumber, and avocado along the bottom edge, then roll it up tightly, sealing the edge with water.
- Use a sharp knife to cut the roll into bite-sized pieces. Repeat with the remaining ingredients.