Sekushi Recipe
Dishes are to be served family style (Lunch: Monday - Saturday) (Dinner: Monday-Sunday)
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Ingredients
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Main Dish
Side Dish
Method
Main Dish Preparation
- 1
Cook 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, let it cool slightly.
- 2
Prepare the Sushi Vinegar
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Remove from heat and let it cool.
- 3
Combine Rice and Vinegar
Transfer the cooked rice to a large bowl. Slowly drizzle the vinegar mixture over the rice, gently folding the rice with a spatula to combine. Allow it to cool to room temperature.
- 4
- 5
Assemble Sushi Rolls
Place a nori sheet on a bamboo mat. Wet your hands and grab a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top. Layer salmon, avocado, and cucumber in the center. Roll tightly from the bottom using the mat to guide the roll. Seal the edge with a little water.
- 6
Slice the Rolls
Using a sharp knife, slice the sushi rolls into bite-sized pieces. Arrange on a platter.
Side Dish Preparation
- 7
Cook the Edamame
Bring a pot of salted water to a boil. Add edamame and cook for 5-7 minutes until tender. Drain and sprinkle with sea salt.
