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Categories:
rice rice wine vinegar sugar salt salmon shrimp cucumber avocado carrot sesame seeds soy sauce ginger paste wasabi
Viewed: 30 - Published at: 2 years agoIngredients
- 2 cups sushi rice (Calrose Shirakiku Brand)
- 1/3 cup seasoned rice wine vinegar
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- nori, cut in half (Yaki Brand)
- smoked salmon
- shrimp, halved
- cucumber
- avocado
- carrot, julienne sliced
- sesame seeds
- poppy seed
- soy sauce
- ginger paste or pickled ginger
- wasabi
Method
- Rinse rice well at least a half dozen times.
- I use a rice cooker for cooking the sushi rice. Add rice to rice cooker and fill the rice cooker to the 2 cup mark with cold water, and cook until done. If you do not have a rice cooker, cook as per directions on rice bag.
- Meanwhile, Mix rice wine vinegar, sugar and salt, together in bowl and microwave until sugar and salt are dissolved.
- When rice is cooked, place in Oke or large glass bowl. Mix lightly with rice wine vinegar mixture.
- Fan rice until completely cooled, I put mine under a ceiling fan to cool.
- Wrap bamboo rolling mat with plastic wrap.
- Sprinkle sesame seeds and poppy seeds over plastic wrap.
- Spread rice over plastic wrap, place nori sheet on top of rice.
- Lay smoked salmon on top of nori, add shrimp, avocado, cucumber, carrots and proceed with rolling.
- Slice the rolls into 1/2 inch pieces.
- Serve with soy sauce, ginger and wasabi.
