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Ingredients
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Sashimi
Sushi
Method
Sashimi Preparation
- 1
Slice the Fish
Using a sharp knife, slice the sashimi grade tuna, salmon, yellowtail, octopus, and sea urchin into thin pieces. Aim for approximately 1/4 inch thick slices. Arrange them elegantly on a chilled plate.
Sushi Preparation
- 2
Prepare Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook it according to package instructions. Once done, let it cool slightly. Mix in a tablespoon of rice vinegar, a teaspoon of sugar, and a pinch of salt to season the rice.
- 3
- 4
Assemble Sushi Rolls
Lay a nori sheet on a bamboo sushi mat. Wet your hands to prevent sticking, then take a handful of seasoned sushi rice and spread it evenly over the nori, leaving a small border at the top edge. Place shrimp, crab meat, cucumber, and avocado slices in a line along the bottom of the rice-covered nori.
- 5
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Roll until you reach the top edge of the nori. Wet the edge of the nori with a little water to seal the roll.
- 6
Slice the Rolls
Using a sharp knife, slice the sushi roll into 6 equal pieces. Repeat the process for the remaining nori sheets.