B Sushi Lunch Recipe
pieces of fresh salmon, white fish, shrimp, snapper and 6 pieces of
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Ingredients
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Sushi Rice
Sushi Fillings
Method
Preparing Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
Combine the rinsed sushi rice and 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Assembling Sushi
- 4
Prepare the Nori
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or clean surface.
- 5
Spread the Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch of nori at the top edge.
- 6
Add Fillings
Place thin slices of fresh salmon, white fish, shrimp, and snapper in a line across the center of the rice.
- 7
Roll the Sushi
Starting from the bottom edge, lift the bamboo mat and roll it over the fillings, pressing gently to form a tight cylinder. Continue rolling until you reach the exposed edge of the nori. Use a little water to seal the edge.
- 8
Slice the Sushi
Using a sharp knife, slice the sushi roll into 6 equal pieces, cleaning the knife with water between cuts for clean edges.
- 9
Serve
Arrange the sushi pieces on a plate. Serve with wasabi, soy sauce, and pickled ginger on the side.