The special sushi roll at SushiOverload is a flavor explosion. It's made with fresh fish, creamy avocado, and crisp cucumber, all wrapped in seasoned rice and nori seaweed.
Ingredients: 2 cups sushi rice. 3 cups water. 1/2 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted fresh fish salmon, tuna, yellowtail, etc.. Avocado. Cucumber. Pickled ginger. Wasabi. Soy sauce.
Instructions: Run cold water over the sushi rice until the water is clear. In a rice cooker, put the rice and water together and follow the cooker's directions for cooking. Melt the sugar, salt, and rice vinegar in a small saucepan over low heat. Place the cooked rice on a baking sheet. Pour the vinegar mixture over it and gently fold it together. Put a nori sheet on a bamboo sushi mat so that the shiny side is facing down. Put a thin layer of rice on top of the nori, making sure to leave a border at the top. Put thin slices of avocado, cucumber, and fish along the bottom edge of the rice. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. Use a sharp knife to cut the roll into small pieces that you can easily eat. Soy sauce, pickled ginger, and wasabi should be served with it.
Prep Time: 30 minutes
Cook Time: 0 minutes
La Molina
