House Ninja Recipe

Rinse the Rice

Begin by rinsing the sushi rice under cold water in a fine-mesh strainer until the water runs clear, about 3-4 times.

Cook the Rice

In a rice cooker, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt. Heat in the microwave for 20-30 seconds to dissolve the sugar. Pour this mixture over the rice and gently fold it in. Let it cool to room temperature.

Slice the Fillings

Carefully slice the fresh salmon fillet into thin strips. Cut the avocado in half, remove the pit, and slice it into thin slices. Peel the cucumber and cut it into thin matchsticks.

Prepare the Nori

Place a bamboo sushi mat on a flat surface and lay a sheet of nori, shiny side down, on the mat.

Spread the Rice

Wet your hands to prevent sticking, then take a handful of sushi rice and evenly spread it over the nori, leaving about an inch at the top edge.

Add Fillings

Lay the sliced salmon, avocado, and cucumber horizontally across the rice in the center.

Roll the Sushi

Starting from the bottom edge of the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.

Slice the Roll

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Combine Ingredients

In a small bowl, combine soy sauce and wasabi. Adjust the amount of wasabi according to your taste.

Serve with Pickled Ginger

Place pickled ginger on the side for a refreshing palate cleanser.