This sushi recipe is perfect for those moments when finishing your beer was a struggle. With fresh fish, creamy avocado, and crunchy cucumber, each bite is a delightful reward.
Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. 1/2 pound sushi-grade salmon, thinly sliced. 1/2 pound sushi-grade tuna, thinly sliced. 1 avocado, thinly sliced. 1 cucumber, julienned. Soy sauce, for dipping. Wasabi, for serving. Pickled ginger, for serving.
Instructions: Run cold water over the sushi rice until the water is clear. Put the rinsed rice and water into a rice cooker. Follow the directions on the rice cooker. Put the rice vinegar, sugar, and salt in a small saucepan and mix them together. Slowly heat until the salt and sugar are gone. Take it off the heat. Move the rice to a big bowl after it's done cooking. Add the vinegar mixture to the rice and mix it in gently until everything is well mixed. Wait until the rice is cool enough to touch. On a bamboo sushi mat, put a piece of nori. Put a thin layer of rice on top of the nori, leaving a 1-inch border at the top. Do this with wet hands. In the middle of the rice, line up slices of salmon, tuna, avocado, and cucumber. Roll the sushi tightly into a cylinder shape on the bamboo mat. Use water to wet the top edge of the nori to seal the roll. Use a sharp knife to cut the roll into 8 pieces. Do it again with the rest of the rice, nori, and fillings. Add soy sauce, wasabi, and pickled ginger to the sushi before you serve it.
Prep Time: 30 minutes
Cook Time: 20 minutes
sara hopkins
