Sore a E Sushi
Delight your taste buds with "Sore a E Sushi," a vibrant and flavorful homemade sushi recipe perfect for both novice and experienced sushi lovers. Featuring tender sushi rice seasoned with a tangy mix of rice vinegar, sugar, and salt, these rolls are wrapped in delicate nori sheets and filled with a refreshing combination of cooked shrimp, crisp cucumber, sweet carrot, and creamy avocado. This recipe simplifies the art of sushi-making with step-by-step instructions, ensuring beautifully rolled perfection every time. Serve with classic accompaniments like soy sauce, fiery wasabi, and zesty pickled ginger for an authentic Japanese culinary experience at home. Ready in under an hour, this recipe is ideal for an impressive dinner or a fun DIY sushi night!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori seaweed sheets
- 10 pieces Cooked shrimp (peeled and deveined)
- 1 small Cucumber (julienned)
- 1 medium Carrot (julienned)
- 1 medium Avocado (sliced)
- 0.25 cup Soy sauce
- 0.5 teaspoons Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold running water until the water runs clear.
Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer on low heat for about 18-20 minutes until the water is absorbed.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Remove from heat and let it cool slightly.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold it in using a cutting and folding motion to avoid crushing the grains. Allow the rice to cool to room temperature.
Place a sheet of nori, shiny side down, on a bamboo sushi mat or clean kitchen towel.
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Lightly press the rice to ensure it sticks to the nori.
Arrange 2 cooked shrimp, a few cucumber sticks, carrot sticks, and slices of avocado in a horizontal line about 1 inch from the bottom edge.
Using the mat or towel, roll the sushi tightly, applying gentle pressure to form a firm roll.
Seal the roll by slightly dampening the exposed edge of the nori and pressing it down.
Repeat with the remaining ingredients to make additional rolls.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve the sushi with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5348 mg | 233% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 31.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1887 mg | 40% | |
*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.
