Sushi
By lali184
1 Picture
Ingredients
- 2 cups short grain or medium grain rice
- 1/4 cup rice vinegar
- 1 tsp. salt
- 1 package roasted seaweed sheets
- 2 carrots
- 1 cucumber
- 1 avocado
- 1 spring onion
- soy sauce (for dipping)
- wasabi sauce (for garnish)
- materials:
- large mixing bowl
- cooking pot for preparing rice
- rolling mat (bamboo sushi mat)
- cutting board
- small bowl
- sharp, non-serrated knife
Details
Servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Cook two cups of rice in the cooking pot by bringing four cups of water to a boil and stir periodically. Once all the water has been absorbed by the rice, transfer rice to a large mixing bowl and place into refrigerator to cool, for approximately 15 minutes.
Step 2
To make the rice sticky, mix rice vinegar and salt in a small bowl and pour the mixture over rice in a large mixing bowl. Make sure to mix rice/vinegar mixture evenly with rice in the bowl.
Step 3
To prepare the sushi fillers, first clean and peel the carrots and cucumber. Slice carrots and cucumber length-ways to create long narrow strips about 6 inches in length.
Step 4
Remove avocado from skin, remove pit, & slice into narrow strips length-ways. Cut green onion evenly about 6 inches in length.
Step 5
Load the sushi roll by first placing a seaweed sheet on the sushi roller, shiny side down. Spread sticky rice evenly across the seaweed sheet.
Step 6
Leave one inch tab of seaweed exposed (with no rice) along the far edge. Place a carrot strip, cucumber strip, green onion, and avocado across the rice bed.
Step 7
Lightly dab the exposed tab of seaweed sheet with wet finger. This will act as a "glue" to hold the wrap together. Using the sushi mat roller, begin rolling the sushi from the near edge using firm, even pressure.
Step 8
Keep rolling until the sushi roller can be folded into the sushi itself. Allow the sushi roller to separate from the seaweed sheet.
Step 9
Finish rolling the sushi forward until the seaweed sheet adheres to itself on the moistened tab at the far edge. Using a non-serrated knife, begin cutting the sushi into one inch slices.
Step 10
Finally garnish each piece with a bit of wasabi. Serve with a small dish of soy sauce for dipping the sushi in. Enjoy!
Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
Ingredients
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- Salt
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
Method
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!
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