- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Simple homemade sushi is a delight for the weekend, with sushi rice and varied fillings, easy to make and perfect for snacking.”
What you need to know
- Utiliza arroz de sushi específico para obter a melhor textura
- Ingredientes básicos como pepino, cenoura e salmão
- Folhas de alga nori para formar o sushi
Ingredients
Main
- 2 cups of sushi rice
- 2 ½ cups of water
- ½ cup of rice vinegar
- 4 sheets of nori seaweed
- 1 cucumber in strips
- 1 carrot in strips
- 200g of fresh salmon in strips
- Soy sauce for serving
- Use specific rice for sushi to get the best texture.
- If the rice is very sticky, wet the knife before cutting.
- Try other fillings like avocado or shrimp.
- Serve with soy sauce, ginger, and wasabi.
- Try combining fruits like mango for a sweet version.
Instructions
Principal
- Wash the rice in cold water until it runs clear. Cook the rice with 2 ½ cups of water until it is soft.
- As soon as the rice is cooked, mix the rice vinegar and let it cool.
- On a bamboo mat, place a sheet of nori seaweed with the shiny side down.
- Spread the cooked rice over the seaweed, leaving a 2 cm border at the top.
- Add strips of cucumber, carrot, and salmon to the bottom of the rice.
- Lift the mat and roll the sushi, pressing firmly.
- With a moistened knife, cut the roll into 2 cm pieces.
- Repeat the process for the other ingredients.
Chef's tips
- Molhe a faca antes de cortar para evitar que o arroz grude
- Use esteira de bambu para facilitar o enrolo do sushi
- Espere o arroz esfriar antes de adicionar os recheios
Variations
- Incluir frutas doce como manga no recheio
- Trocar o salmão por camarão picado
- Experimentar com outros temperos como molho de soja
Substitutions
- Pode substituir o salmão por atum em lata
- Usar picles de pepino em vez de pepino fresco
- Adicionar alface em vez de cenoura
How to store
Sushi should be served immediately after preparation, as the rice can spoil quickly. Store leftovers in a tightly closed container in the refrigerator and consume preferably the next day.
Can it be frozen?
It is not recommended to freeze sushi, as the rice can spoil and lose texture. If you want to freeze, consider separating the fillings and storing the sushi rice individually.
What to serve with
Serve with soy sauce, ginger, and wasabi to season. It can also accompany with a vegetable tempura.
Frequently asked questions
Is there any alternative to wasabi?
If you don't have wasabi, you can use a little black mustard or chopped onion instead, but the flavor won't be the same.
How long can sushi be kept in the refrigerator?
Sushi should be served immediately after preparation, as the rice can spoil quickly. Store leftovers in a tightly closed container in the refrigerator and consume preferably the next day.
Can I use regular rice to make sushi?
No, it is important to use specific rice for sushi to obtain the correct texture. If the rice is very sticky, wet the knife before cutting.
Can I freeze sushi?
Not recommended, as the rice can spoil and lose texture. If you want to freeze, consider separating the fillings and storing the sushi rice individually.
You might also like
