Sushi Recipe
Serving : 20 Pieces
Ingredients
- 1+1/4 cup sushi rice,
- 2 cups water, at room temperature,
- 4 tbsps rice vinegar,
- 5 tsps sugar,
- 4 tsps salt,
- 1 tsp sesame oil,
- 4 nori sheets,
- 50 g smoked salmon,
- A large piece of canned tuna, drained,
- 1/2 cucumber, thinly sliced,
- 1/2 carrot, thinly sliced,
- Cream cheese,
- Spicy mayo.
Preparation
- Place the rice in a sieve and rinse under cold running water, to remove any excess starch, Place the rice and water in a saucepan, covered, over high heat,
- When it comes to boil reduce heat to low and cook, covered, for about 15 minutes or until all the water is absorbed and remove from heat,
- Transfer the rice to a large glass bowl and stir, set aside to cool,
- In a small bowl combine rice vinegar, salt, sesame oil and sugar until melts,
- Add the mixture into the cooled rice and stir with a wooden spoon,
- Place a plastic wrap on a clean surface
- Place a nori sheet,
- Place rice over,
- Wet your hands and press gently to spread it over the nori sheet, leaving border along the edges nearest and furthest away from you.
- Place ingredients as you like along the nearest edge,
- Hold filling in place while rolling the plastic wrap over to enclose rice and filling,
- Repeat with remaining ingredients,
- Use a sharp knife to slice sushi widthways into 2-3 cm-thick slices,
- Serve with soy sauce, pickled ginger and wasabi if desired.
Bon appetit...