Sekushi Seasonal Recipe
Make Sekushi Seasonal Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Fillings
Toppings
Method
Preparation of Sushi Rice
- 1
Rinse the Rice
Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker or saucepan, add the rinsed rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low and cover for 18-20 minutes.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and fold gently to combine without mashing the rice.
Assembling the Sushi
- 4
- 5
Lay Nori Sheet
Place a nori sheet shiny side down on a bamboo sushi mat or a clean surface.
- 6
Add Rice
Wet your hands to prevent sticking, then take a handful of seasoned sushi rice and spread it evenly over the nori, leaving about 1 inch at the top.
- 7
Layer Fillings
In the center of the rice, layer the diced salmon, avocado slices, cucumber, and a dollop of cream cheese.
- 8
Roll the Sushi
Using the bamboo mat, lift the edge closest to you and roll it over the fillings tightly. Continue rolling until the sushi is fully rolled, using a little water to seal the edge.
- 9
Slice the Sushi
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.
Serving
- 10
Plate the Sushi
Arrange the sushi rolls on a serving platter and sprinkle with sesame seeds.
- 11
Serve with Dipping Sauces
Serve with soy sauce and wasabi on the side, allowing guests to dip as desired.
