Sushi Recipe


Recipe: Sushi Rolls

Ingredients for the Sushi rice

  • 2 and a 1/2 cups sushi rice (I use Calrose rice)
  • 2 and 1/2 cups water
  • 1/4 cup rice vinegar
  • 5 teaspoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons black sesame seeds

Ingredients for the fillings

  • Strips of salmon (I used farm raised Salmon)
  • 1 carrot, cut into strips of 5 mm thick and of the same length as the seaweeds.
  • 1 cucumber, cut into strips of 5 mm thick and of the same length as the seaweeds.

Instructions for the Sushi Rice

  1. Wash the sushi rice several times until the water runs clear.
  2. Cover the sushi rice with water and let it soak for about 30 minutes.
  3. Drain the water and add 2 cups of water to the rice.
  4. Cook the rice in a rice cooker.
  5. Once the rice is cooked, let it cool.
  6. In the meantime, in a bowl, dissolve the sugar and salt in the rice vinegar.
  7. Add this mixture to the cooled rice.
  8. Add the black sesame seeds to the rice.

Instructions for assembling the Sushi

  1. Put about 2 tablespoons of the cooked and seasoned sushi rice on one seaweed.
  2. Gently distribute the rice over the seaweed leaving about 2 cm from the edge of the seaweed I use the back of a spoon or chopsticks.
  3. Place one strip of carrot, cucumber and salmon in the centre of the rice and roll tight.
  4. Cut the sushi into 6 pieces with a very sharp knife.
  5. Serve with pickled ginger and wasabi sauce.

Preparation time: 45 minutes

Cooking time: 30 minutes

Number of servings (yield): 8

Culinary tradition: Japanese

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