With this wonderful recipe, you can enjoy the real taste of Edo-style sushi. Wrapped in seasoned rice and nori seaweed, the delicate fish, creamy avocado, and crisp cucumber go very well together.
Ingredients: 200g sushi rice. 4 nori seaweed sheets. 200g fresh raw fish such as salmon, tuna, or yellowtail. 1 avocado, thinly sliced. 1 cucumber, julienned. Pickled ginger, for serving. Wasabi, for serving. Soy sauce, for serving.
Instructions: Cook sushi rice according to package instructions and let it cool. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top edge. Arrange slices of fish, avocado, and cucumber along the bottom edge of the nori. Roll the sushi tightly using the bamboo mat, applying gentle pressure as you roll. Slice the roll into bite-sized pieces using a sharp knife. Repeat with the remaining nori sheets and ingredients. Serve sushi with pickled ginger, wasabi, and soy sauce.
Prep Time: 30 minutes
Cook Time: 0 minutes
bell's angels morris
