Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
·
150g
of sushi rice
·
200ml
of water
·
15ml
of rice vinegar
·
5g
of sugar
·
1g
of salt
·
4
sheets of nori (seaweed)
·
50g
of fresh cucumber, julienned
·
50g
of avocado, sliced
·
100g
of fresh salmon, sliced
·
soy
sauce for dipping
Kitchen Tools Needed:
·
rice
cooker
·
bamboo
sushi mat
·
sharp
knife
·
mixing
bowl
·
sushi
rolling mat
Instructions:
·
Rinse
the sushi rice under cold water until the water runs clear.
·
In
a rice cooker, combine the rinsed sushi rice and 200ml of water. Cook according
to the rice cooker instructions.
·
Once
cooked, transfer the rice to a mixing bowl and let it cool slightly.
·
In
a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. Pour
this mixture over the warm rice and gently fold to combine.
·
Lay
a sheet of nori on the bamboo sushi mat, shiny side down. Wet your hands to
prevent sticking, then take a handful of vinegared rice and spread it evenly
over the nori, leaving a 2cm border at the top.
·
Arrange
cucumber, avocado, and fresh salmon slices in a line across the center of the
rice-covered nori.
·
Using
the bamboo mat, carefully roll the sushi away from you, applying gentle
pressure to form a tight roll. Seal the edge with a bit of water.
·
Using
a sharp knife, slice the sushi roll into bite-sized pieces. Serve with soy
sauce for dipping.
Macros:
·
Total
Calories: 500kcal
·
Carbs: 80g
·
Proteins: 30g
·
Fats: 20g