Name: Sushi (Japanese - Main Course )
Cuisine: Japanese
Ingredients: Sushi Rice - 500g (500g); Water - 600ml (600ml); Rice Vinegar - 80ml (80ml); Sugar - 40g (40g); Salt - 5g (5g); Nori Sheets - 6 sheets (6 sheets); Sashimi-grade Tuna - 200g (200g); Sashimi-grade Salmon - 200g (200g); Avocado - 1 (1); Cucumber - 1 (1); Wasabi - 1 tsp (1 tsp); Pickled Ginger - 1 tsp (1 tsp); Soy Sauce - To taste (To taste)

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Sushi (Japanese - Main Course) Recipe

A traditional Japanese dish consisting of vinegared rice topped with various ingredients, such as raw or cooked seafood, vegetables, and sometimes omelette. Sushi is often served with soy sauce, wasabi, and pickled ginger, and is a staple of Japanese cuisine.

Ingredients:

Sushi Rice - 17.6oz (500g)
Water - 20.3fl oz (600ml)
Rice Vinegar - 2.7fl oz (80ml)
Sugar - 1.4oz (40g)
Salt - 0.2oz (5g)
Nori Sheets - 6 sheets
Sashimi-grade Tuna - 7oz (200g)
Sashimi-grade Salmon - 7oz (200g)
Avocado - 1
Cucumber - 1
Wasabi - 1 tsp
Pickled Ginger - 1 tsp
Soy Sauce - To taste

Instructions

Rinse sushi rice with cold water until water becomes clear, then drain rice.
Cut the sushi roll into bite-size pieces using a sharp knife.
Serve sushi with wasabi, pickled ginger, and soy sauce on the side.
Add water to rice in a pan, and bring to a boil. Once boiling, reduce heat to low and cover with a lid. Cook for 10-12 minutes.
Turn off heat and let rice sit for 10-15 minutes. Meanwhile, mix rice vinegar, sugar, and salt in a bowl until sugar dissolves.
Once rice has rested, transfer rice to a bowl and add the vinegar mixture. Mix gently until rice is evenly coated.
Cut sashimi-grade tuna and salmon into thin slices.
Cut avocado and cucumber into thin slices.
Lay a sheet of nori shiny side down on a sushi mat. Spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.
Arrange slices of tuna, salmon, avocado, and cucumber in a line across the center of the rice.
Roll the sushi tightly, using the mat to shape it. Moisten the top border with water to seal the roll.

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