Name: Salmon and cucumber sushi rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup sushi rice, rinsed well; 1/3 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 3/4 tsp salt; 2 nori seaweed sheets; 5 oz sushi-grade salmon, cut into long strips; 3 oz cucumber, peeled and cut into matchsticks; 2 3/4 tsp low sodium soy sauce; 2 1/2 tsp fresh ginger, grated

Nutrition

Per serving

455 calories

Protein: 32g; 28% of calories
Carbs: 43g; 38% of calories
Fat: 17g; 34% of calories

Instructions

Prep 25 min · Cook 20 min

Combine the rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the vinegar, sugar, and salt until dissolved. Fold the mixture into the warm rice and spread it on a plate to cool to room temperature.
Stir the soy sauce and grated ginger together in a small dipping bowl.
Place a nori sheet on a sushi mat. Spread half the rice over the nori, leaving a 1 inch border at the top. Lay half the salmon and cucumber across the center. Roll tightly using the mat, wetting the top border with water to seal. Repeat for the second roll.
Using a very sharp knife, slice each roll into 6 to 8 even pieces. Serve immediately with the ginger soy sauce.

Nutrition

Ingredients

Instructions

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