Haraki Raki Recipe

Preparation Steps

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture.

2. 2

   Cook the Sushi Rice

   Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker. Cook according to the rice cooker instructions. If you don’t have a rice cooker, bring the water to a boil in a pot, then reduce to low heat, cover, and simmer for about 20 minutes until the rice is tender.

3. 3

   Season the Rice

   Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the warm rice with a wooden spatula. Let the rice cool to room temperature.

4. 4

   Prepare the Fillings

   While the rice is cooling, slice the fresh salmon and avocado. Set aside.

5. 5

   Assemble the Haraki Raki

   Place a nori sheet shiny side down on a bamboo sushi mat. 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 salmon and avocado slices in the center.

6. 6

   Roll the Sushi

   Starting from the edge closest to you, lift the bamboo mat and begin to roll the sushi away from you, applying gentle pressure. Roll it tightly until you reach the exposed edge of the nori. Use a little water on the edge to seal the roll.

7. 7

   Cut the Sushi

   Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

8. 8

   Serve

   Arrange the sushi pieces on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.