Ya Taki Sushi
Discover the art of homemade sushi with this irresistibly fresh and flavorful Ya Taki Sushi recipe! Perfectly seasoned sushi rice is meticulously wrapped in nori sheets and filled with vibrant layers of sushi-grade salmon, crisp cucumber, creamy avocado, and delicate strips of cream cheese. Ideal for sushi enthusiasts, this recipe brings the authentic Japanese dining experience right to your kitchen. Using a bamboo sushi mat, you’ll master the technique of rolling tight sushi rolls, while a tangy rice vinegar blend ensures every bite is perfectly balanced. Serve your handmade creations with soy sauce, pickled ginger, and wasabi for an elegant meal that’s as visually stunning as it is delicious. Great for parties, date nights, or just indulging your sushi cravings, Ya Taki Sushi is a culinary adventure that's easy to recreate at home!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 Nori seaweed sheets
- 200 grams Fresh salmon (sushi-grade), sliced thinly
- 1 Cucumber, julienned
- 1 Avocado, sliced
- 100 grams Cream cheese, sliced into thin strips
- (optional) Soy sauce (for dipping)
- (optional) Pickled ginger
- (optional) Wasabi
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Drain well.
In a medium-sized pot, combine the rinsed rice with 2.5 cups of water. Cover the pot and bring to a boil over medium heat. Reduce the heat to low, and simmer for 15 minutes. Turn off the heat and let the rice sit with the lid on for an additional 10 minutes.
While the rice is cooking, prepare the sushi seasoning by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve completely.
Transfer the cooked rice to a large, shallow dish. Slowly drizzle the vinegar mixture over the hot rice while gently folding it in with a wooden spatula. Let the rice cool to room temperature.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Place one nori sheet, shiny side down, on the plastic wrap.
Wet your hands with a small bowl of water to prevent sticking. Take about 3/4 cup of sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top edge.
In the center of the rice layer, place a thin strip each of salmon, cucumber, avocado, and cream cheese.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight cylinder. Seal the roll by slightly wetting the uncovered nori edge to make it stick.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife dipped in water, slice each sushi roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4045 mg | 176% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 32.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 33.5 mcg | 168% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1601 mg | 34% | |
*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.
