Description
Delicious homemade sushi with fresh ingredients.
Ingredients
Scale
- 3 cups cooked sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5–6 sheets nori (cut into 1 1/4 inch strips along the perforated lines)
- 1 lb choice of filling (tuna, salmon, uni, ikura, etc.)
Instructions
- Make the sushi rice. Mix the rice vinegar, sugar, and salt until dissolved. Then season the cooked rice with the mixture. Cover with a towel and bring to room temperature.
- Shape the rice. Wet one hand with rice vinegar water. Shape about one tablespoon of rice in one hand by opening and closing your fingers over the rice in your palm until you shape a small oval ball about 1 inch to 1 1/2 inches long.
- Wrap. Take one strip of nori and gently wrap it around the rice, shiny side out. Use a single grain of rice to seal the end of the strip.
- Add the filling. Gently spoon in your choice of topping into the nori cavity above the rice. Avoid pressing down on the filling.
- Serve. Serve the sushi immediately with soy sauce, wasabi, and pickled ginger.
Notes
- Feel free to adjust the filling according to your preference.
- Ensure the nori is fresh for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: By hand
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg