Sushi Types Guide
80Min
4Servings
520Cal
MediumLevel
Gluten freepescatarian
#sushi#japanese#seafood#rice
Equipment
Pot
Mixing spoon
Bowl
Knife
Cutting board
Plate
Ingredients
Ingredients
sushi rice (cooked)
300 g
rice vinegar
45 ml
sugar
30 g
salt
5 g
nori sheets
4 piece
salmon (raw, sliced)
200 g
tuna (raw, sliced)
200 g
cucumber (julienned)
1 piece
avocado (sliced)
1 piece
sesame seeds
15 g
Instructions
1
Prepare sushi rice
Cook sushi rice and season it with vinegar mixture.
30 mintimer 20 min
2
Prepare fish and vegetables
Slice fish and julienne vegetables for fillings.
15 min
3
Make maki rolls
Place nori on bamboo mat, spread rice, add fillings and roll tightly.
10 min
4
Make uramaki rolls
Place rice on nori, flip and add fillings, roll and coat with sesame seeds.
10 min
5
Form nigiri
Shape rice into small ovals and top with fish slices.
10 min
6
Slice and serve
Cut rolls into pieces and arrange all sushi types on a platter.
5 min
Storage
Fridge: 1 days
Reheat: Best served fresh, do not reheat
Consume within 24 hours for safety
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