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Sushi


Here’s a detailed sushi recipe to guide you through making sushi rolls at home. It’s perfect for beginners and can be customized with your favorite fillings.

Homemade Sushi Recipe

Ingredients

For the Rice:

2 cups sushi rice

2 1/2 cups water

1/3 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

For the Sushi Rolls:

5 sheets of nori (seaweed)

1 cucumber, julienned

1 avocado, sliced

200g raw sushi-grade fish (like tuna or salmon), thinly sliced

200g imitation crab or cooked shrimp (optional)

Soy sauce, wasabi, and pickled ginger for serving

Optional Garnishes:

Sesame seeds

Green onions, chopped

Spicy mayo (1/2 cup mayo + 1 tablespoon sriracha)



Instructions

1. Prepare Sushi Rice:

Rinse the sushi rice under cold water until the water runs clear.

Cook the rice in a rice cooker or pot with 2 1/2 cups of water.

In a small saucepan, combine rice vinegar, sugar, and salt. Heat until sugar dissolves, but don’t boil.

Mix the vinegar mixture into the hot rice and let it cool to room temperature.

2. Prepare Your Fillings:

Slice the cucumber, avocado, and fish into thin strips.

Arrange all ingredients on a clean workspace for easy assembly.

3. Assemble Sushi Rolls:

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.

Lay a sheet of nori, shiny side down, on the mat.

Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.

Arrange your fillings horizontally about 1 inch from the bottom edge of the rice.

4. Roll the Sushi:

Lift the edge of the mat closest to you and gently roll it over the fillings, pressing gently to shape the roll.

Continue rolling until the seam seals the roll. Use a bit of water to seal the edge if needed.

5. Slice and Serve:

Use a sharp knife dipped in water to slice the roll into 6–8 pieces.

Serve with soy sauce, wasabi, and pickled ginger.

Tips for Success

Use sushi-grade fish to ensure freshness and safety.

Don’t overfill the rolls to avoid tearing the nori.

Keep a bowl of water nearby to wet your fingers and knife, preventing the rice from sticking.


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