Ingredients
- 2 cups sushi rice
- 4 nori sheets
- 8 oz sashimi-grade fish (salmon or tuna)
- 1 avocado, sliced
- 1 cucumber, julienned
- Low-sodium soy sauce (for serving)
Instructions
- Rinse sushi rice under cold water until clear. Cook according to package instructions and cool slightly before mixing in rice vinegar.
- Prepare a clean workspace or bamboo mat. Keep a bowl of water nearby to wet hands.
- Place one nori sheet shiny side down on the mat. Spread an even layer of rice on the nori, leaving one inch at the top.
- Layer fillings (fish, avocado, cucumber) horizontally across the center.
- Roll tightly from the edge closest to you while tucking in fillings. Seal with water at the end.
- Slice into bite-sized pieces using a sharp knife dipped in water.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg