Classic Fish Sushi Rolls
Dive into the art of Japanese cuisine with these Classic Fish Sushi Rolls, a perfect balance of freshness, flavor, and texture. Featuring tender strips of fresh salmon, creamy avocado, and crisp cucumber wrapped in seasoned sushi rice and nori, this recipe makes sushi-making approachable even for beginners. Learn how to prepare perfectly seasoned rice and master the rolling technique using a bamboo mat to craft restaurant-quality sushi at home. Ready in just over an hour, these homemade sushi rolls are ideal for impressing dinner guests or enjoying as a light, satisfying meal. Serve with soy sauce, wasabi, and pickled ginger for a traditional sushi experience. Perfect for sushi lovers looking to create authentic Japanese flavors in their own kitchen!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 200 grams Fresh salmon
- 1 small Cucumber
- 1 medium Avocado
- for serving Soy sauce
- for serving Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid. Cook for 18-20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, in a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Remove from heat and allow to cool.
Once the rice is cooked, transfer it to a large bowl and gradually fold in the vinegar mixture using a wooden spoon or a rice paddle. Be careful not to mash the rice. Allow the rice to cool to room temperature.
Meanwhile, prepare the fillings. Cut the fresh salmon into thin strips. Peel and slice the cucumber and avocado into long, thin strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
With wet hands, spread an even layer of prepared sushi rice over the nori, leaving about 1 inch of nori at the top edge uncovered.
Arrange a few strips of salmon, cucumber, and avocado horizontally across the rice, about 1 inch from the bottom edge.
Using the bamboo mat, roll the sushi away from you, applying gentle pressure to ensure a tight roll. Continue rolling until the uncovered nori seals the roll.
Repeat the process with the remaining ingredients to make additional rolls.
Use a sharp, wet knife to slice each roll into 6 to 8 equal pieces.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 29.4 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 28.5 mcg | 142% | |
| Calcium | 146 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2057 mg | 44% | |
*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.
