Cherry Blossom Roll Recipe
In-salmon, avocado, cucumber. Top-covered tuna, masago.
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Ingredients
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Sushi Rice
Filling
Topping
Other
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Pour over the rice and gently fold to combine. Allow to cool to room temperature.
Prepare Fillings
- 3
Slice Salmon
Cut the fresh salmon fillet into thin strips, about 1/4 inch wide.
- 4
Prepare Avocado
Cut the avocado in half, remove the pit, and slice it into thin strips.
- 5
Slice Cucumber
Peel the cucumber (if desired) and slice it into thin strips.
Assemble Sushi Rolls
- 6
Lay Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 7
Spread Rice
Wet your hands to prevent sticking, and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 8
- 9
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge with a little water.
Add Toppings
- 10
Prepare Tuna
Thinly slice the fresh tuna fillet.
- 11
Top Roll
Place the slices of tuna on top of the rolled sushi, pressing gently. Sprinkle masago over the top.
Serve
- 12
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi on the side.