For all Japanese cuisine lovers, feasting upon a plateful of sushi is a bliss that’s simply matchless. If you haven’t tried it but believe you can relish eating some spice-free, fresh and subtle organic flavors, then giving a shot at cooking a sushi platter at home is worth the effort.
Ingredients Required For The Recipe
- 2 1/2 cups (540g) koshihikari rice
- 3 3/4 cups (935ml) cold water
- 1/2 cup (125ml) rice vinegar
- 2 tbs caster sugar
- 1/2 tsp salt
- 6 nori sheets
- 200g fresh salmon, cut into 1cm-thick batons
- 1 avocado thinly sliced
- Light soy sauce
- Wasabi paste
- Pickled ginger
To begin with the cooking procedure, first of all you need to get your hands on the variant of rice known as ‘Koshihikari Rice.’ In a large saucepan, take about 540g of rice and water. Bring it to a boil and then simmer it down to a low heat for about 12 minutes until the water is fairly absorbed.
Just for your information, if you’ve got your sticky rice right, 50% of the job of making delicious sushi is wrapped up successfully. Cool the rice and fan it thoroughly to get rid of all moisture. Now to the rice, combine 125ml of rice vinegar, some salt and 2tbsp of castor sugar to build a subtle flavor in the rice.
Dice up salmon into 1-cm batons and also get some thinly sliced avocado handy. On a sushi mat, place a nori sheet and cover it with an evenly spread rice layer. In the center add the salmon and avocado. Roll it over, let it set when finally you cut it into circular slices. Have accompaniments of pickled ginger, soy sauce and wasabi to the platter. All you are left to do next is – enjoy your sushi feast!
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