Hand-rolled Sushi Recipe

Inspired by P.F. Chang's

Time45m

Serves4

Fresh sushi made with high-quality ingredients.

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Ingredients

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Sushi Ingredients

2 cups Sushi rice

1 tbs Rice vinegar

1 tsp sugar

1 tsp Celtic sea salt

5 sheets Nori sheets

1 medium Cucumber

1 medium Avocado

7.05 oz (200 grams) Fresh fish (e.g., salmon or tuna)

1 to taste Aged soy sauce

1 to taste Real wasabi (it makes a difference)

1 to taste Pickled ginger

Method

Preparation Steps

Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer it to a bowl and mix with rice vinegar, sugar, and salt. Let it cool to room temperature.

Prepare the Fillings

While the rice is cooling, julienne the cucumber and avocado. Slice the fresh fish into thin strips.

Assemble the Sushi

Place a sheet of nori on a bamboo sushi mat, shiny side down. Moisten your hands with water and take a handful of sushi rice. Spread it evenly over the nori, leaving a small border at the top edge.

Add Fillings

Place a few pieces of cucumber, avocado, and fish in a line across the center of the rice.

Roll the Sushi

Lift the edge of the mat closest to you and begin to roll the sushi away from you, applying gentle pressure to keep the roll tight. Roll until you reach the top edge of the nori. Seal the edge with a little water.

Slice and Serve

Use a sharp knife to slice the sushi roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.