Sushi

Ingredients

• 300 g Sushi rice
• 450 ml Water
• 6 EL Rice vinegar
• 2 EL Sugar
• 1 TL Salt
• 200 g Sushi-grade salmon fillet
• 200 g Sushi-grade tuna fillet
• 6 Blatt Nori seaweed sheets
• 1 Avocado
• ½ Cucumber
• 2 EL Toasted sesame seeds
• Als Beilage Wasabi
• Als Beilage Pickled ginger
• Als Beilage Soy sauce

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Bring the rice to a boil in a pot with 450 ml of water, then reduce heat and simmer, covered, for 15 minutes. Remove from heat and let the rice rest for another 10 minutes.
2. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved. This is your sushi vinegar.
3. Transfer the cooked rice to a large wooden bowl or non-metallic dish. Drizzle the sushi vinegar evenly over the rice, gently folding with a spatula to avoid mashing the grains.
4. Allow the rice to cool to room temperature while you prepare the other ingredients. Slice the salmon, tuna, avocado, and cucumber into thin strips.
5. Place a nori sheet, shiny side down, on a bamboo rolling mat. Moisten your hands and spread a thin, even layer of rice over the nori, leaving a small border at the top.
6. Arrange your desired fillings (salmon, tuna, avocado, cucumber) in a line near the bottom edge of the rice.
7. Using the bamboo mat, roll tightly from the bottom upward to form a firm roll. Moisten the top edge of the nori to seal the roll. Repeat with the remaining ingredients.
8. Slice each roll into 6-8 even pieces with a sharp, wet knife. Sprinkle with toasted sesame seeds and serve immediately with wasabi, pickled ginger, and soy sauce.

Nutrition