Sushi Recipe
Assorted sushi rolls with fresh ingredients.
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Ingredients
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Sushi Rice
Fillings
Other Ingredients
Method
Preparing the Sushi Rice
- 1
Rinse the Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a pot, combine rinsed sushi rice and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Heat slightly to dissolve the sugar and salt. Once the rice is ready, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool.
Preparing the Fillings
- 4
- 5
Prepare Cream Cheese
Soften 100 grams of cream cheese at room temperature for easier spreading.
Rolling the Sushi
- 6
Prepare the Rolling Mat
Lay a bamboo sushi rolling mat on a flat surface and place a nori sheet shiny side down on the mat.
- 7
Spread the Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving about an inch at the top edge.
- 8
Add Fillings
Place your choice of fillings (salmon, tuna, avocado, cucumber, and cream cheese) in a line across the center of the rice.
- 9
Roll the Sushi
Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to keep it tight. Roll until the top edge of the nori is reached.
- 10
Seal the Roll
Wet the top edge of the nori with a little water to seal the roll. Use the mat to shape the roll into a cylinder.
- 11
Slice the Sushi
With a sharp knife, slice the roll into bite-sized pieces. Clean the knife with a damp cloth after each cut.
Serving
- 12
Plate and Serve
Arrange the sushi pieces on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
