Sushi Sandwich
Equipment
- 1 sharp knife
- 1 bamboo sushi mat
- 1 Small bowl
- 1 Saucepan
- 1 Cutting board
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori seaweed
- 1/2 pound sushi-grade salmon thinly sliced
- 1/2 cucumber julienned
- 1 avocado sliced
- 2 tablespoons soy sauce
- 1 tablespoon wasabi paste
- 1 tablespoon pickled ginger
- 1 teaspoon sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low and cover for 15 minutes.
- Remove the rice from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- Spread the cooked rice onto a cutting board and drizzle the vinegar mixture over it, mixing gently.
- Place a sheet of nori on a bamboo sushi mat.
- Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Lay slices of salmon, cucumber, and avocado in a line across the middle of the rice.
- Roll the nori tightly using the sushi mat, pressing firmly to seal.
- Slice the sushi roll into equal pieces with a sharp knife.
- Serve the sushi sandwiches with soy sauce, wasabi paste, pickled ginger, and sprinkle with sesame seeds.
Notes
For best results, ensure that the rice is sticky but not too wet; this will help hold the sandwich together. Use a very sharp knife to cut the rolls to prevent them from falling apart. If you prefer a vegetarian version, substitute salmon with tofu or additional vegetables.
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