Directions
- 1Wash 500 grams of sushi rice to remove starch.
- 2Cook the rice with 660 ml of water in a pan, bring to a boil, then simmer for 10 minutes, and let stand for 10 minutes without removing the lid.
- 3Prepare the rice vinegar by mixing 1 teaspoon of salt, 2 teaspoons of sugar, and 4 tablespoons of rice vinegar.
- 4Once the rice is done, put it in a bowl and stir in the vinegar until it is well incorporated.
- 5Prepare the ingredients: cut salmon, mackerel, carrots, cucumber, and spring onion into strips.
- 6Place a nori sheet on a bamboo mat, leaving a 1-inch gap at the top. Spread the rice evenly on the nori sheet, leaving the top inch empty.
- 7Place the prepared ingredients in the center of the rice.
- 8Add sriracha sauce over the ingredients.
- 9Roll the sushi using the bamboo mat.
- 10To make a California roll, place a sheet of nori on a plastic-covered bamboo mat and spread rice over it. Flip it over so the rice is on the bottom.
- 11Add the ingredients, sprinkle with sesame seeds, and roll.
- 12Slice the sushi rolls using a wet knife.
Ingredients
- 500 grams sushi rice
- 660 ml water
- 1 teaspoon salt
- 2 teaspoons sugar
- 4 tablespoons rice wine vinegar
- 1 skinless salmon
- 1 smoked mackerel
- 1 carrot
- 1 cucumber
- 1 spring onion
- 1 nori sheet
- 1 sriracha sauce
- 1 sesame seeds
Equipment
knifebowlpanmeasuring jugwooden sushi rolling matchopsticks
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