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Japanese Sushi
Created by: Howcan Team
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1/2 pound fresh sushi-grade fish (such as tuna or salmon), thinly sliced
- 1 cucumber, julienned
- 1 avocado, sliced
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Rinse the sushi rice in a strainer under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat and let it stand, covered, for 10 minutes.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are dissolved. Remove from heat and let it cool.
- Transfer the cooked rice to a large wooden or glass bowl. Gently fold in the vinegar mixture, being careful not to mash the rice. Allow the rice to cool to room temperature.
- Lay a sheet of nori on a bamboo sushi mat. With wet hands, spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top. Arrange the fish, cucumber, and avocado in a line across the center of the rice.
- Using the bamboo mat, roll the sushi tightly, starting from the edge closest to you. Moisten the top border of the nori with water to seal the roll. Repeat with the remaining ingredients.
- Slice each roll into 6 pieces using a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.
Japanese sushi has a rich history dating back to the 8th century. Originally, it was a method of preserving fish by fermenting it with rice. Over time, this evolved into the delicious dish we know today. Sushi spread from its birthplace in Southeast Asia to Edo (modern-day Tokyo) in the 19th century, where it gained immense popularity. The skilled chefs of Edo perfected the art of making sushi, using the freshest fish and the finest rice. Today, the best sushi can be found in Tokyo, particularly in the renowned Tsukiji fish market. The key to great sushi lies in the quality of the fish and the precise preparation of the rice.
30 min
4 rolls
250 calories
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