Nami Lake Nona Recipe
Offers high-end, Japanese-leaning fare curated by chefs Freddy Money and Jason Belliveau.
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Ingredients
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Sushi Rice
Fish and Fillings
Sauces and Garnishes
Method
Preparing Sushi Rice
- 1
Rinse the Rice
In a fine-mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed rice and water. Cook according to the rice cooker instructions.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the rice while fanning it to cool.
Preparing Fish and Fillings
- 4
Slice the Fish
Using a sharp knife, slice the fresh tuna and salmon into thin strips.
- 5
Assembling Sushi Rolls
- 6
Lay out the Nori
Place a bamboo sushi mat on a clean surface. Lay down a nori sheet, shiny side down.
- 7
Spread the Sushi Rice
With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
- 10
Slice the Rolls
Using a sharp, wet knife, slice the roll into 6-8 pieces. Clean the knife between cuts for clean edges.
Serving
- 11
Plate the Sushi
Arrange the sushi rolls on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.