Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Fresh sushi-grade fish (salmon, tuna, etc.)
- 1 ripe avocado
- 1 cucumber
- Nori (seaweed) sheets
- Wasabi and soy sauce for serving
- Pickled ginger for garnish
Instructions
- Prepare the sushi rice by rinsing it until the water runs clear, then cook in a rice cooker with water.
- Slice fish, avocado, and cucumber into thin pieces; gather all sushi-making tools.
- Roll sushi by placing nori on a mat, spreading rice, layering ingredients, and tightly rolling the sushi.
- Slice the roll into bite-sized pieces and serve with wasabi, pickled ginger, and soy sauce.
Notes
- Sushi is best enjoyed fresh; leftovers can be stored in the refrigerator for up to 24 hours.
- Serving suggestions include miso soup, seaweed salad, or cucumber salad.
- Pair your sushi with green tea or sake for a complete experience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Rolling
- Cuisine: Japanese
- Diet: Pescatarian