Mini Roll Combo Recipe

Directions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice cooker's instructions or bring to a boil, then simmer covered for 18-20 minutes until water is absorbed. Once cooked, let it sit covered for 10 minutes.

2. 2

   Season the Rice

   In a small bowl, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

3. 3

   Assemble the Rolls

   Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down. Wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top. Layer slices of salmon, tuna, and cucumber across the center of the rice.

4. 4

   Roll the Sushi

   Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to form a tight cylinder. Continue rolling until you reach the border at the top, wet it with a little water to seal the roll.

5. 5

   Slice and Serve

   Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.