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Japanese Sushi Rolls
Created by: Howcan Team
Ingredients
- 2 cups sushi rice
- 4 sheets nori (seaweed)
- 1/2 pound fresh sushi-grade fish (such as tuna or salmon), thinly sliced
- 1 cucumber, julienned
- 1 avocado, sliced
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt. Heat in the microwave for 30 seconds, then stir until the sugar and salt are dissolved. Gently fold the vinegar mixture into the cooked rice, being careful not to mash the grains.
- Place a sheet of nori on a bamboo sushi mat. With wet hands, spread a thin layer of rice 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 with the filling. Moisten the top border of the nori with water to seal the roll. Repeat with the remaining ingredients.
- Using a sharp knife, slice each roll into 6 pieces. Serve with soy sauce, pickled ginger, and wasabi.
Japanese Sushi Rolls, also known as makizushi or norimaki, have a rich history dating back to the 8th century in Japan. This iconic dish was originally created as a way to preserve fish by wrapping it in fermented rice. Over time, sushi evolved into a popular delicacy, with chefs like Yohei Hanaya in the 19th century Edo period perfecting the art of sushi-making. Today, the best sushi rolls can be found in Tokyo's Tsukiji fish market, where fresh, high-quality ingredients are essential. The key to a perfect sushi roll lies in the balance of flavors, textures, and the precise rolling technique.
30 min
4 rolls
250 calories
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