Experience the taste of summer with this delightful sushi recipe! Fresh ingredients like mango and cucumber complement savory salmon and creamy avocado, all wrapped in seasoned sushi rice and nori seaweed.
Ingredients: 2 cups sushi rice, cooked and seasoned. 4 sheets nori seaweed. 1 cucumber, julienned. 1 ripe mango, sliced into strips. 1 avocado, sliced. 200g fresh sushi-grade salmon, thinly sliced. Soy sauce, for dipping. Wasabi paste, for serving. Pickled ginger, for serving.
Instructions: Put a nori sheet on top of a bamboo sushi mat that has been wiped down. Place a thin layer of seasoned sushi rice on top of the nori, leaving a 1-inch edge at the top. Put slices of cucumber, mango, avocado, and salmon in the middle of the rice. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. With a sharp knife, cut the sushi roll into 6 to 8 pieces, making sure to wipe the knife clean between cuts. To make more rolls, do it again with the rest of the ingredients. Add soy sauce, wasabi paste, and pickled ginger to the sushi before you serve it.
Prep Time: 20 minutes
Cook Time: 10 minutes
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