Classic Fish and Roe Sushi Roll
Dive into the art of sushi-making with this "Classic Fish and Roe Sushi Roll" recipe, a delightful combination of fresh seafood, crisp vegetables, and vibrant fish roe. Perfectly seasoned sushi rice is layered atop earthy nori sheets, then filled with tender strips of salmon or tuna, crunchy cucumber, and creamy avocado. A hint of wasabi adds a spicy kick, while a topping of tobiko (fish roe) provides a burst of flavor and a striking pop of color. This recipe walks you through each step, from preparing the rice to mastering the iconic sushi roll technique with a bamboo mat. Serve these exquisite rolls with soy sauce and pickled ginger for a restaurant-quality experience right at home. Ideal for a fun cooking project or impressing guests, this sushi recipe is as enjoyable to make as it is to eat! Keywords: homemade sushi, fish and roe sushi, sushi roll recipe, classic sushi rolls, fresh seafood sushi.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cup Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Nori sheets
- 6 ounces Fresh salmon or tuna
- 1 medium Cucumber
- 1 large Avocado
- 1 tablespoon Soy sauce
- 1 teaspoon Wasabi paste
- 3 tablespoons Tobiko (fish roe)
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. If you're using a pot, bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Let sit covered for 10 minutes.
While rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar and salt are dissolved. Fold this mixture into the cooked rice, using a spatula. Spread the rice on a wide plate to cool.
Peel the cucumber, then julienne into thin strips. Halve the avocado, remove the pit, and slice thinly.
Slice the fresh salmon or tuna into long strips, approximately 1/2 inch wide.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on the mat, shiny side down.
With wet hands, evenly spread about 1/3 of the prepared rice over the nori, leaving about 1 inch of nori uncovered on the top edge.
Arrange a few strips of fish, cucumber, and avocado horizontally across the center of the rice, and add a small dab of wasabi, if desired.
Using the bamboo mat, lift the edge of the nori closest to you and carefully roll it over the filling to start a roll. Apply slight pressure to secure the roll, continue rolling until a tight cylinder forms.
Repeat this process with the remaining nori sheets and filling.
With a sharp, wet knife, cut each roll into 6 even pieces.
Top each piece with a small spoonful of tobiko for added flavor and texture.
Serve the sushi rolls with soy sauce and pickled ginger on the side. Enjoy your homemade sushi!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
