With its bright colors and fresh tastes, this Autumn Harvest Sushi makes you feel like you're in Japan in the fall. Seasonal ingredients like sashimi-grade fish, avocado, and cucumber are used to make a dish that tastes great and looks great.
Ingredients: 2 cups sushi rice. 3 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. Assorted fillings: thinly sliced sashimi-grade fish such as salmon, tuna, and yellowtail, avocado, cucumber, and cooked shrimp. Soy sauce, wasabi, and pickled ginger for serving.
Instructions: Rinse sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine rice and water and cook according to package instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Let cool. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let cool to room temperature. Place a sheet of nori on a bamboo sushi mat. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange your choice of fillings in a line across the center of the rice. Roll the sushi tightly using the bamboo mat, starting from the edge closest to you. Slice the sushi roll into bite-sized pieces using a sharp knife dipped in water. Serve with soy sauce, wasabi, and pickled ginger.