Consuming Raw Or Under Recipe

Preparation Steps

1. 1

   Cook the Sushi Rice

   Rinse 2 cups of sushi rice under cold water until the water runs clear. Add the rinsed rice to a rice cooker with 2 1/2 cups of water. Cook the rice according to the rice cooker instructions. Once done, let it sit for 10 minutes. Then, transfer the rice to a large bowl.

2. 2

   Season the Rice

   In a small bowl, mix together 4 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Allow the rice to cool to room temperature.

3. 3

   Prepare the Fish

   Using a sharp knife, slice the sushi-grade tuna and salmon into thin strips. Place them on a clean plate and keep them refrigerated until ready to use.

4. 4

   Prepare the Vegetables

   Peel and slice the avocado into thin slices. Wash and julienne the cucumber into thin strips. Set aside.

5. 5

   Assemble the Sushi Rolls

   Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange slices of tuna, salmon, avocado, and cucumber in a line across the rice. Roll the sushi tightly from the bottom, using the mat to help. Seal the edge with a bit of water.

6. 6

   Slice the Rolls

   Using a sharp knife, slice the sushi rolls into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

7. 7

   Serve

   Arrange the sliced sushi rolls on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.