Classic Fish and Roe Sushi Roll

Indulge in the art of sushi-making with this vibrant and flavorful *Classic Fish and Roe Sushi Roll* recipe, a must-try for sushi enthusiasts. Featuring tender slices of fresh salmon or tuna, creamy avocado, and crisp cucumber, each roll is perfectly complemented by the pop of salty tobiko (fish roe) on top. The sushi rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, creates the perfect foundation for these beautifully crafted rolls. Encased in nori sheets and rolled to perfection, this dish is as visually stunning as it is delicious. Perfect for a sushi night at home, this recipe not only boasts mouthwatering textures and flavors but also offers the satisfaction of mastering a quintessential Japanese delicacy. Serve with soy sauce, pickled ginger, and a hint of wasabi for an authentic finishing touch. Whether you're a seasoned sushi maker or a beginner, this recipe is your ticket to restaurant-quality sushi in the comfort of your kitchen.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Sushi rice
• 1.25 cup Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 3 sheets Nori sheets
• 6 ounces Fresh salmon or tuna
• 1 medium Cucumber
• 1 large Avocado
• 1 tablespoon Soy sauce
• 1 teaspoon Wasabi paste
• 3 tablespoons Tobiko (fish roe)
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions. If you're using a pot, bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Let sit covered for 10 minutes.

Step 2

While rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar and salt are dissolved. Fold this mixture into the cooked rice, using a spatula. Spread the rice on a wide plate to cool.

Step 3

Peel the cucumber, then julienne into thin strips. Halve the avocado, remove the pit, and slice thinly.

Step 4

Slice the fresh salmon or tuna into long strips, approximately 1/2 inch wide.

Step 5

Place a bamboo sushi mat on a clean surface and lay a sheet of nori on the mat, shiny side down.

Step 6

With wet hands, evenly spread about 1/3 of the prepared rice over the nori, leaving about 1 inch of nori uncovered on the top edge.

Step 7

Arrange a few strips of fish, cucumber, and avocado horizontally across the center of the rice, and add a small dab of wasabi, if desired.

Step 8

Using the bamboo mat, lift the edge of the nori closest to you and carefully roll it over the filling to start a roll. Apply slight pressure to secure the roll, continue rolling until a tight cylinder forms.

Step 9

Repeat this process with the remaining nori sheets and filling.

Step 10

With a sharp, wet knife, cut each roll into 6 even pieces.

Step 11

Top each piece with a small spoonful of tobiko for added flavor and texture.

Step 12

Serve the sushi rolls with soy sauce and pickled ginger on the side. Enjoy your homemade sushi!

Nutrition Facts

Serving size	(1206.3g)

Amount per serving	% Daily Value*
Calories	1141.6

Total Fat 56.3g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 234.6mg	0%
Sodium 2560.4mg	0%
Total Carbohydrate 105.7g	0%
Dietary Fiber 17.9g	0%
Total Sugars 18.0g
Protein 60.3g	0%

Vitamin D 894.7IU	0%
Calcium 145.5mg	0%
Iron 5.0mg	0%
Potassium 2183.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 20.6%

Carbs: 36.1%