Name: Assorted Fresh Salmon and Shrimp Sushi Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 0.25 cup dry sushi rice; 1.5 tbsp rice vinegar; 0.5 tsp sea salt; 2 sheets nori; 3 oz raw sushi-grade salmon; 4 oz raw shrimp; 0.25 whole raw avocado; 0.5 cup raw cucumber; 1 tbsp tamari; 1 tsp wasabi paste; 1 tsp pickled ginger

Instructions

Prep 25 min · Cook 20 min

Rinse the dry sushi rice under cold water until the water runs clear, then cook with one-third cup of water in a small pot until tender.
Fold the rice vinegar and sea salt into the hot rice, then spread it on a plate to cool completely to room temperature.
Boil the raw shrimp for 2 minutes until opaque, then plunge into ice water to chill before peeling and butterflying them.
Slice the raw sushi-grade salmon into long, thin strips and julienne the raw cucumber and slice the raw avocado.
Place a nori sheet on a bamboo mat and spread half of the rice over the bottom two-thirds of the sheet with wet fingers.
Layer half of the salmon, shrimp, cucumber, and avocado horizontally across the center of the rice.
Roll the mat tightly away from you to form a cylinder, sealing the edge with a drop of water.
Repeat with the remaining ingredients, then slice the rolls into bite-sized pieces using a very sharp, damp knife.
Serve immediately with tamari, wasabi paste, and pickled ginger on the side.

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Instructions

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