Ingredients1 cup short-grain rice
1 tablespoon fine sugar
5 tablespoons rice vinegar
4 oz fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
1 small Lebanese cucumber, peeled
1/2 avocado
4 nori sheets
Wasabi, to taste
Pickled ginger, to serve
Japanese soy, to serve
Preparation Method
- Rinse rice under cold water and drain well. Place rice with 2 cups of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.
- Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar, 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminum foil and spread rice on it to cool.The rice should be completely cool before using.
- Choose from a variety of fillings. We used fresh salmon and tuna, cucumber and avocado. Prepare the fish and vegetables by slicing into batons about 2 inches long. Set aside. Meanwhile, combine remaining vinegar with 1 cup of cold water in a bowl.
- Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge.
- Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.
- Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls about 1 inch thick.
- Serve with pickled ginger, soy sauce and extra wasabi.
