Sushi Bar Lunch Recipe
Make Sushi Bar Lunch 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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Sushi Rice
Fillings
Nori and Garnishes
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse 2 cups of sushi rice under cold running water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium heat. Once boiling, reduce to low, cover, and simmer for 20 minutes. Remove from heat and let it steam, covered, for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spatula, being careful not to mash the grains.
Prepare Fillings
- 4
Slice the Tuna
Carefully slice 200g of fresh tuna into thin strips, about 1/2 inch wide.
- 5
- 6
Slice the Cucumber
Wash and peel the cucumber, then slice it into thin strips.
- 7
Prepare Cream Cheese
Soften 100g of cream cheese at room temperature, and then cut it into thin strips.
Assemble Sushi
- 8
Prepare Work Surface
Lay a bamboo sushi mat on a clean flat surface. Place a sheet of nori on the mat, shiny side down.
- 9
Spread the Rice
Wet your hands to prevent sticking, and take a handful of sushi rice. Evenly spread it over the nori, leaving about 1 inch at the top edge free of rice.
- 10
Add Fillings
Place a line of tuna, avocado, cucumber, and cream cheese along the bottom edge of the rice-covered nori.
- 11
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat over the filling and roll it away from you. Apply gentle pressure to form a tight roll. Continue rolling until the entire nori is wrapped around the fillings.
- 12
Cut the Sushi
Use a sharp knife dipped in water to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serve
- 13
Garnish and Serve
Arrange the sushi rolls on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.