Prepare your own sushi like a true sushi master! This recipe will allow you to create delicious and elegant rolls, filled with fresh fish, crispy vegetables, and aromatic vinegared rice. A genuine Japanese culinary journey in your own kitchen.
⏱️70 min
📊Medium
👥4 servings
🍽️Main
quickfestivefamily
Ingredients
300 gsushi rice
60 mlrice vinegar
15 gsugar
5 gsalt
200 gfresh salmon
2 piècesavocado
1 piècecucumber
8 feuillesnori sheets
2 pièceseggs
100 mlsoy sauce
15 gwasabi
50 gpickled ginger
Instructions
1COOK THE SUSHI RICE: Rinse the rice several times under cold water until the water runs clear, which removes excess starch. Pour the rice into a pot with 400 ml of cold water, bring to a boil covered, then reduce heat to minimum and cook for 15 minutes until all liquid is absorbed. The rice should be tender but still slightly firm to the bite, never mushy.
2PREPARE THE RICE SEASONING: In a small bowl, mix the rice vinegar, sugar, and salt, then heat for 30 seconds in the microwave so the sugar and salt dissolve completely. Pour the cooked rice into a large bowl (do not use metal which would react with the vinegar), then gently pour the vinegar mixture. Using a wooden spatula, break up the rice with sweeping and circular motions to coat each grain with seasoning, without breaking it. Let cool to room temperature for 15 minutes, keeping the bowl covered with a damp cloth.
3PREPARE THE INGREDIENTS: Cut the fresh salmon (perfectly safe for raw consumption) into regular strips approximately 1 cm thick. Peel and pit the avocado, then cut it into thin slices. Peel the cucumber, remove the seeds, and cut it into strips the same size as the salmon. Beat the eggs with a pinch of salt, pour into a heated pan with a drizzle of oil, and cook a thin omelet that you will roll and cut into strips. All ingredients should be at room temperature to facilitate assembly.
4ASSEMBLE THE SUSHI: Place a shiny nori sheet on a sushi mat (makisu), shiny side down. With hands moistened in vinegared water (to prevent the rice from sticking), take a handful of seasoned rice and spread it evenly on the sheet leaving 2 cm free at the top, pressing gently so the rice adheres well. Arrange a line of each filling (salmon, avocado, cucumber, omelet egg) in the center of the rice, being careful with quantities to avoid overloading.
5ROLL THE SUSHI: Lifting the bottom of the mat with your thumbs, roll firmly but gently upward, guiding with your fingers to keep the fillings in place. The nori should stick slightly thanks to the moisture of the rice. Continue rolling until the roll is tight and the free strip of nori at the top adheres to the whole. Each roll should be cylindrical and uniform, not flattened.
6SLICE AND SERVE: With a very sharp knife moistened in clear water (wipe after each cut), gently slice the roll into 8 equal pieces, making slow and continuous motions without pressing. Arrange the sushi upright on a plate, alternating types if you have prepared several. Serve immediately accompanied by soy sauce, wasabi, and pickled ginger. Sushi should be enjoyed fresh and must retain its crispy and tender texture.