Sushi recipe

Homemade Sushi is way better and cheaper than at the restaurant. This Sushi recipe is easy and fun to make at home, and all your favourite ingredients can be put into your perfect custom roll.

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I’m going to be really frank and say there’s certainly an explanation why chefs spend a decade learning how to make sushi rice flawless or cut raw fish like a boss, that it makes a difference.

As I said before homemade sushi recipe is much cheaper than any restaurant, this is where home-made sushi wins:

For like $25, you get to feed yourself on a sushi FEAST, while a comparable amount of sushi in a restaurant will cost a few hundred. So, if you ask me, is worth it.

Let’s see a bit about the origin of this amazing Sushi recipe and then we will move toward our recipe.

Origin:

The origin of sushi begins with paddy fields in Southeast Asia, where rice vinegar, salt and rice fermented fish, after which the rice was discarded. The dish is known today as narezushi, which was introduced to Japan in the Yayoi Era. In the Muromachi Period, people started consuming both rice and fish.

Vinegar began to be used during the Edo period, instead of fermented rice. It has become a type of food closely identified with Japanese culture in premodern times and modern times.

This Sushi recipe is so simple to cook and will be a favourite of your entire family! Okay so, Let’s move to the Sushi recipe without any delay because I’m super excited for it.

Ingredients:

For sushi:

  • 2 batch of sushi rice
  • 2 cucumber, finely sliced into thin strips
  • 10 sheets nori
  • 4 avocados, peeled and sliced into thin strips
  • toasted sesame seeds
  • 20 ounces smoked salmon
  • spicy mayo

For serving:

  • soy sauce
  • pickled ginger
  • wasabi paste

Directions:

  • It’s important to have all your ingredients ready and prepared to go before you start assembling the rolls. I suggest you cook the rice in advance and let it cool down to room temperature for 2 hours.
  • Place a nori sheet on a smooth-side-down sushi mat, with the nori’s longer hand facing you. Put a water bowl close by. Spread your fingers in the water (this will allow the rice not to stick) and spread about 1 cup of sushi rice uniformly over the nori, leaving an open 1-inch border at the top.
  • Push the rice softly but tightly onto the nori in an even layer with your fingertips, slipping your fingertips back into the water as much as possible so they do not adhere. You want the rice to cover the nori as thinly as possible, all the way to the sheet’s underside, left and right sides.
  • Place the fillings on top of the rice in long horizontal lines, layering the various fillings side by side rather than in one large pile. Sprinkle a sprinkle of sesame seeds onto the toppings if needed.
  • Take the sushi mat’s bottom edge and fold it gently over the fillings until they are wrapped in a pan, leaving the hollow nori’s top 1-inch uncovered. Squeeze the roll in as firmly as possible with the sushi mat.
  • Move roll to a cutting board. Repeat to shape around 5 sushi rolls with remaining ingredients.
  • Cut the individual sushi roll into 8 equal-sized pieces using a very sharp knife. Put them onto your serving plate.
  • Sprinkle with the spicy mayo on the sushi and/or sprinkle with extra toasted sesame seeds.
  • Serve immediately, along with pickled ginger, wasabi paste and soy sauce. And please enjoy it!

Note:

  • Whisk 1/4 cup of plain mayo and 4 teaspoons of sriracha sauce together until mixed. If you would like a spicier sauce, try and add extra sriracha.
  • There’s endless ingredient you can combinations different toppings, and sauces to make your perfect custom sushi rolls.

Freezer Instruction:

The leftovers of sushi rolls can be kept in the fridge for 1 to 2 days in an airtight container.

Nutritional Information:

calories: 190kcal

carbohydrates ————————————————————————————— 11g

protein ———————————————————————————————— 10g

fat —————————————————————————————————— 12g

saturated fat —————————————————————————————- 5g

cholesterol —————————————————————————————— 40mg

sodium ———————————————————————————————– 92mg

fiber ————————————————————————————————— 2g

sugar —————————————————————————————————- 1g

Hope you liked this sushi recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊

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