Sushi

 Expert Sushi Platter

Preparation Time:

25 min

Difficulty:

Expert

Ingredients:

• 400g sushi rice
• 500ml water
• 50ml rice vinegar
• 30g sugar
• 10g salt
• 4 sheets nori seaweed
• 150g fresh salmon
• 150g fresh tuna
• 1 avocado
• 50g cucumber
• Soy sauce for serving
• Wasabi for serving

Kitchen Tools Needed:

• Bamboo sushi mat
• Sharp knife
• Rice cooker
• Mixing bowl
• Plastic wrap

Instructions:

• Rinse the sushi rice under cold water until the water runs clear. Drain well.
• In a rice cooker, combine the rinsed sushi rice and 500ml of water. Cook according to the rice cooker instructions. Once cooked, let it cool slightly.
• In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour over the warm rice and gently fold to combine without smashing the grains. Let it cool to room temperature.
• Place a sheet of plastic wrap over the bamboo sushi mat. Lay one sheet of nori on top, shiny side down.
• With wet hands, spread around 100g of sushi rice evenly over the nori, leaving a 2cm border at the top edge.
• Place a few slices of fresh salmon, tuna, avocado, and cucumber in a line across the middle of the rice.
• Using the bamboo mat, carefully roll the sushi away from you, applying slight pressure to keep it tight. Seal the edge with a little water.
• Repeat the process with the remaining ingredients to make additional rolls.
• Using a sharp knife, slice each roll into 6-8 pieces. Serve with soy sauce and wasabi.

Macros:

• Total Calories: 740kcal
• Carbs: 90g
• Proteins: 60g
• Fats: 30g