Sushi Recipe – Eats Now

Name: Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rice Sushi East Rice; 2 glasses water and 1/4 of; 6 3/4 tablespoons rice vinegar; 4 3/4 tablespoons sugar; 9/16 tablespoon fine salt; 2/3 tablespoon sake; 3/4 nori seaweed; 3/4 cup broth sushi; 1 3/4 ounces salmon or tuna; 3 1/4 tablespoons avocado; 2 15/16 tablespoons mango; 1/8 tablespoon wasabi

Servings: persons

2 cups rice Sushi East Rice
2 glasses water and 1/4 of
6 3/4 tablespoons rice vinegar
4 3/4 tablespoons sugar
9/16 tablespoon fine salt
2/3 tablespoon sake
3/4 nori seaweed
3/4 cup broth sushi
1 3/4 ounces salmon or tuna
3 1/4 tablespoons avocado
2 15/16 tablespoons mango
1/8 tablespoon wasabi

1
Put the rice in a bowl and add the water. Rub the rice carefully. Change the water and repeat until the water is crystal clear. Let it drain well in a mesh strainer.
2
Put the rice and water in a pot on a very high heat until it starts to boil. At this point, cover and lower the heat to the minimum. Let it cook for 10 minutes and turn it off. Leave it covered for 10 minutes to absorb all the water.
3
Add the sushi su and stir it with a spatula.
4
Let cool, stirring occasionally.
5
Place the seaweed on the mat with the rough part up.
6
Distribute the rice on the seaweed, leaving a 2-fingered edge to close or, leave the whole seaweed and cut at the end (as in the photograph).
7
Place one of the fish in the middle of the rice, along with mango and avocado. Place your thumbs at the base of the mat and your remaining fingers on top of the filling so as not to undo, curl up, using slight pressure.
8
Cut off excess seaweed.
9
Cut the roll into 8 pieces. Garnish to taste. Serve with wasabi, gari and soy sauce.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups rice Sushi East Rice, 2 glasses water and 1/4 of, 6 3/4 tablespoons rice vinegar, 4 3/4 tablespoons sugar, and more.

Yes, Sushi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sushi

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