Sushi recipe is a traditional recipe which is made with medium-white rice or brown short-grain rice. If you want, you can get regular rice to taste similar to sushi rice with the help of seasoning. The word sushi actually means Sour rice in Japanese. However, it is very difficult to get regular rice to have the same sticky consistency as sushi rice.

Sushi is said to have originated in China between the 5th and 3rd centuries BC as a means of preserving fish in salt. Narezushi, the original form of sushi, has been made in Southeast Asia for centuries, and nowadays, there are still traces of it in some parts.  Undoubtedly, Japan is indeed the sushi capital for introducing this lip-smacking dish to global travellers. Basically, it’s very often prepared with seafood, such as tuna, salmon, or crab meat. So many types of Sushi are vegetarian. Sushi  is the most classic recipe which you can make at home with a few ingredients.

 

 

WHAT INGREDIENTS YOU NEED FOR MAKING SUSHI

• Sushi rice: 2 cups
• water: 2.5 cups
• Nori: 4 sheets
• Salmon fish
• 1 small carrot (optional)
• 1 avocado, halves, peeled and chopped.
• Small, 1/2 cucumber
• 2 tablespoons of ginger
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• salt as per taste
• Bamboo mat for rolling Sushi

 

HOW TO MAKE SUSHI RECIPE

1. Cooking rice: Wash the rice in a sleeve until it is almost clear. Drain and place in a pot with water
2. Turn on the heat to low, cover the pot with a lid and cook for 15 to 20 minutes.
3. Turn off the gas and allow the rice to steam for another 10 minutes. Do not open the lid during this time.
4. Mix rice vinegar, sugar and salt in a small bowl. Put the cooked rice in a large bowl. Then, add the vinegar mixture. Stir together the rice and vinegar, cooling the mixture until the rice is at room temperature.
5. Then mix together salmon, cucumber, avocado and sesame seeds.
6. Usually in Japanese style, this recipe made by raw fish, but as I make it in Indian style at home, I prefer to shallow fry the fish
7. Now marinate the salmon fish with ginger garlic paste and salt, then fry the fish
8. Place the Nori sheets on the bamboo mat, shiny side down
9. Spread a thin layer of rice above the Nori using your finger tips and gently spread out the sticky rice.
10. Put your thumbs below the bamboo mat and roll the edge up and over the feeling
11. Roll the Sushi mat carefully and squeeze rice roll from all sides to set the shape
12. Score the roll at the midpoint using a very sharp knife, then score the middle of each half and then score the middle of each quarters

Now you are ready to eat sushi rolls with soy sauce, pickled ginger and enjoy them.

 

 

IMPORTANT TIPS

• If you want, you can use this method of cooking rice for basmati rice, but do not use vinegar in it.
• In this recipe, I use salmon, but if you want, you can also use tuna, crab meat, prawns, and chicken.
• Make sure you don’t put too much rice into each sheet and wet your hands in cold water to prevent the rice from sticking.

 

NUTRITION

Calories: 190kcal

y Carbohydrates: 11g

Protein: 10g.

Fat: 12g

Saturated fat: 5g

Cholesterol: 40mg

Sodium: 92mg

Fiber: 2g

Sugar: 1g

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