Sushi Recipe

Sushi Recipe

Ingredients :

1 cup short-grain rice

150 g very fresh salmon fish fillet

2 tablespoons rice vinegar

1 tablespoons caster sugar

2 cups water

1 teaspoon salt

1 small Lebanese cucumber

1/2 small avocado

4 sheets nori

3 tablespoons Wasabi

Pickled ginger

Japanese soy sauce for dipping

Extra wasabi for sauce

 

Method :

Wash the short-grain rice in a siever under cold running water. Drain thoroughly. Boil the rice in a pan with the water. Reduce the heat and simmer for 4-5 minutes or until all the water has absorbed by the rice. Reduce the heat to very low, cover and cook for another 4-5 minutes. Remove the pan from the heat for another 10 minutes with the cover. Use a bowl to mix the vinegar, sugar and salt. Pour the mixture into the rice and toss well with a wooden spoon. Avoid using a metal spoon. Cut the salmon into thin strips. Cut the avocado and cucumber into matchsticks of 5 cm in length. Using a sushi mat, place a sheet of nori flat and on the mat, keeping the longest side at the top and bottom. Flatten q quarter of the rice over half of the nori sheet along one long side, leaving about 2 cm space around all sides. Spread a very small amount of wasabi at the center of the rice. Arrange a quarter of the fish pieces, avocado, cucumber and ginger along the top of the wasabi stripe. Using the sushi mat as a guide, roll the nori up firmly from the bottom, with the rice covering the ingredients in the center. Press the nori edges together to seal the roll. Use a very sharp knife, cut the roll into 2.5 cm rounds. Remeat the process for the remaining ingredients. Serve the sushi on small plates with the soy sauce and extra wasabi to make a dipping sauce.

 

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