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Homemade Sushi Rolls
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 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 fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over medium heat until the sugar and salt dissolve. Remove from the heat and let cool.
- Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
- 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 the center of the rice.
- Using the bamboo mat, roll the sushi into a tight cylinder. Moisten the top border of the nori with water to seal the roll. Repeat with the remaining nori, rice, and fillings.
- Slice each roll into 6 pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi.
Sushi originated in Japan as a way to preserve fish by fermenting it with rice. Over time, it evolved into the delicious and artful dish we know today. The Edo period saw the development of nigiri sushi, where a slice of raw fish is placed on a small ball of vinegared rice. In the 20th century, sushi spread globally, with variations like California rolls and sashimi becoming popular. Tokyo's Tsukiji fish market is renowned for its fresh seafood, while Jiro Ono's Sukiyabashi Jiro is a legendary sushi restaurant. The key to great sushi lies in fresh, high-quality fish and perfectly seasoned rice.
30 min
4 rolls
250 calories
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