This sushi comes from a small farm town and is made with fresh seafood and vegetables. It tastes great because it combines traditional sushi with a more rustic touch.
Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/2 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted vegetables cucumber, avocado, carrot. Assorted seafood salmon, tuna, shrimp. Soy sauce, for dipping. Pickled ginger, for serving. Wasabi, for serving.
Instructions: Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange the vegetables and seafood in the center of the rice. Using the bamboo mat, roll the sushi tightly, starting from the bottom. Slice the sushi roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.
Prep Time: 30 minutes
Cook Time: 20 minutes
Doily Grunge
