Sushi

1. 1

   Rinse 400 g of sushi rice several times under cold running water until the water runs clear. Place it in a pot with 450-480 ml of water, cover with a tight-fitting lid, and bring to a boil over high heat; then reduce the heat to the lowest setting and simmer covered for 15 minutes. Remove from heat and let it steam covered for another 10 minutes.

   25 min

   100°C

2. 2

   In a small bowl, whisk together 60 ml rice vinegar, 30 g sugar, and 5 g salt until completely dissolved. Transfer the warm rice into a wide wooden or glass bowl, drizzle the seasoned vinegar evenly over it, and gently fold with a wooden spatula using slicing motions so as not to mash the grains. Allow to cool to room temperature.

   10 min

3. 3

   Prepare the fillings: slice 200 g of fresh salmon, 150 g of peeled avocado, and 100 g of seeded cucumber into long, even matchsticks. Cut or separate 150 g of crab sticks lengthwise into thin strips.

   10 min

4. 4

   Place a nori sheet shiny side down on a bamboo rolling mat (makisu). Wet your hands slightly with vinegar water, take about 100-110 g of rice, and spread it evenly over the nori, leaving a 1.5-2 cm empty border along the top edge.

   5 min

5. 5

   Arrange a horizontal line of your chosen filling combination (such as salmon and cucumber, or crab and avocado) along the lower third of the rice layer.

   5 min

6. 6

   Using the bamboo mat, roll the nori tightly from the bottom edge over the fillings, holding them in place with your fingers and applying gentle, even pressure to form a neat cylinder. Lightly moisten the bare top nori border with water to seal the roll completely.

   5 min

7. 7

   Using a very sharp, damp knife, slice each roll in half, then slice each half into 3-4 equal bite-sized pieces (yielding 6-8 pieces per roll), wiping and wetting the blade between cuts. Serve immediately with 50 ml soy sauce, 10 g wasabi, and 30 g pickled ginger on the side.

   5 min

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.