Midori Roll* Recipe
Tuna, salmon, avocado, sushi rice, soy paper, sushi sauce, spicy mayo
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Ingredients
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Sushi Ingredients
Sauce Ingredients
Method
Sushi Preparation
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the machine’s instructions. Once done, let the rice sit for 10 minutes to steam.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice. Allow the rice to cool to room temperature.
- 3
Prepare the Fillings
While the rice is cooling, prepare your fillings. Dice the fresh tuna and salmon into small cubes and slice the avocado into thin strips.
Rolling the Sushi
- 4
Assemble the Roll
Lay a sheet of soy paper on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and take a handful of sushi rice (about 1/2 cup) and spread it evenly over the soy paper, leaving a small border at the top.
- 5
Add Fillings
Place a line of diced tuna, salmon, and avocado along the bottom edge of the rice-covered soy paper.
- 6
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to create a tight roll. Moisten the top edge of the soy paper with a little water to seal the roll.
- 7
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wet the knife between cuts to ensure clean slices.
Serving the Sushi
- 8
Serve with Sauce
Arrange the sushi pieces on a plate and drizzle with soy sauce and spicy mayo. Enjoy your Midori Roll!