Name: Salmon and tuna sushi rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup sushi rice; 1/3 cup water; 2 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 2 nori sheets; 3 oz sushi-grade salmon; 3 oz sushi-grade tuna; 1 oz cucumber, seeded; 1 1/2 tbsp avocado; 1 tbsp low sodium soy sauce; 10 g pickled ginger; 2 tsp wasabi

Instructions

Prep 25 min · Cook 25 min

Rinse the rice in a fine-mesh sieve until the water runs clear. In a small pot, combine the rice and the water. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 12 minutes. Remove from the heat and let rest, covered, for 10 minutes. Done when tender and sticky with no hard center.
While the rice rests, stir the rice vinegar, sugar, and salt in a small bowl, warming briefly if needed until dissolved. Transfer the hot rice to a glass bowl and fold in the vinegar mixture with a cutting motion. Let the rice cool to room temperature.
Cut the salmon and tuna into strips about 1/2 inch thick and as long as the nori is wide. Cut the cucumber into thin matchsticks and the avocado into thin slices.
Cover a sushi rolling mat with plastic wrap. Place the sheet of nori on the mat, shiny side down. With wet fingers, spread half the rice in an even layer over the nori, leaving a 1 inch border at the top. Lay the salmon and half the cucumber and avocado across the center of the rice. Using the mat, roll the nori tightly over the filling toward the border. Dab the border with water, finish rolling, and press gently to seal. Repeat with the second sheet, tuna, and remaining fillings.
Let the rolls rest seam-side down for 1 minute. Using a very sharp knife dipped in water, slice each roll into 6 to 8 pieces. Serve with soy sauce, pickled ginger, and wasabi.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes