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Sushi Combo
Created by: Howcan Team
Ingredients
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1/2 pound sashimi-grade fish (such as tuna or salmon)
- 1 cucumber, julienned
- 1 avocado, sliced
- 1/4 cup soy sauce
- 1 tablespoon wasabi
- 1 tablespoon pickled ginger
Instructions
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Cook the rice according to package instructions.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Remove from heat and let it 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. Wet your hands and 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. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water.
- Repeat with the remaining nori, rice, and fillings.
- Slice the sushi rolls into 6-8 pieces each and arrange on a serving platter.
- Serve with soy sauce, wasabi, and pickled ginger on the side. Enjoy your delicious sushi combo!
Sushi Combo, a popular Japanese dish, has a rich history dating back to the 8th century. Originating in Southeast Asia, it was initially a method of preserving fish by fermenting it with rice. Over time, the technique evolved into the delicious and artful dish we know today. Sushi chefs, known as itamae, meticulously prepare the freshest fish and combine it with seasoned rice, seaweed, and a variety of other ingredients. The best Sushi Combo can be found in Tokyo, where renowned chefs showcase their expertise. The key to a perfect Sushi Combo lies in the quality of the fish and the precise balance of flavors.
30 min
2-4 servings
400 calories
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