Sushi Appetizer Recipe
Includes tuna, salmon, shrimp and cucumber rolls.
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Ingredients
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Sushi Rice
Filling and Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce to low heat, cover, and simmer for about 20 minutes or until water is absorbed.
- 3
Season the Rice
Once cooked, remove from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spoon. Allow the rice to cool to room temperature.
Assemble Sushi Rolls
- 4
Prepare the Nori
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 5
Spread the Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 6
Add Fillings
Place a line of diced tuna, salmon, chopped shrimp, and julienned cucumber across the center of the rice.
- 7
Roll the Sushi
Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure. Seal the edge with a little water.
- 8
Slice the Rolls
Using a sharp knife, cut the sushi roll into bite-sized pieces. Wet the knife to prevent sticking.
Serve
- 9
Plate the Sushi
Arrange the sliced sushi rolls on a serving plate.
- 10
Add Condiments
Serve with soy sauce, a dollop of wasabi, and pickled ginger on the side.
