Sushi Combo Recipe
A selection of sushi with a variety of fish.
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Ingredients
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Sushi Rice
Fish Selection
Nori and Condiments
Method
Prepare Sushi Rice
- 1
Rinse and Cook
Rinse 2 cups of sushi rice under cold water until the water runs clear. Combine the rinsed rice with 2.5 cups of water in a rice cooker and cook according to the manufacturer's instructions. If you don't have a rice cooker, bring the water to a boil in a pot, reduce to a simmer, cover, and cook for about 18 minutes or until water is absorbed.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Pour the vinegar mixture over the warm rice and gently fold it in with a spatula, being careful not to mash the rice.
Prepare Fish and Vegetables
- 3
Slice Fish
Using a sharp knife, slice the fresh salmon, tuna, and eel fillets into thin strips, about 0.5 cm thick.
- 4
Assemble Sushi
- 5
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat or a clean cutting board, shiny side down.
- 6
Add Sushi Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 2 inches at the top edge.
- 7
- 8
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.
- 9
Slice and Serve
Use a sharp knife to slice the rolled sushi into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
