Description
Delicious sushi made with freshly prepared sushi rice and your choice of fillings.
Ingredients
Scale
- 3 cups cooked sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5–6 nori sheets (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
- Use high-quality sushi rice for the best results.
- Experiment with different toppings to find your favorite combination.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Japanese
- Method: No cooking required after rice is made
- Cuisine: Japanese
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg