Name: Tuna and salmon sushi rolls
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup sushi rice; 1/4 cup water; 1 tbsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 4 oz sushi-grade yellowfin tuna, cut into long strips; 2.5 oz sushi-grade salmon, cut into long strips; 2 nori sheets; 1.5 oz cucumber, peeled and cut into matchsticks; 2 1/2 tbsp avocado, sliced

Instructions

Prep 35 min · Cook 15 min

Rinse the rice in a fine-mesh sieve until the water runs clear. Combine the rice and water in a small pot and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Done when tender and water is absorbed.
Remove the pot from the heat and let the rice rest, covered, for 10 minutes. While it rests, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the warm rice to a large bowl and fold in the vinegar mixture using a spatula. Spread the rice out and let it cool for 10 minutes until it reaches room temperature.
While the rice cools, slice the tuna, salmon, cucumber, and avocado into long, thin strips approximately the width of the nori sheets.
Place a sheet of nori on a sushi mat. Spread half the cooled rice over the nori, leaving a 1-inch border at the top. Arrange half the tuna, salmon, cucumber, and avocado in a line across the center. Using the mat, roll the nori tightly over the filling. Repeat with the second sheet and remaining ingredients.
Using a very sharp knife dipped in water, slice each roll into 6 to 8 even pieces.

Nutrition

Ingredients

Instructions

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