Sushi Sake Recipe
Ingredients:
For Sushi Rice:
- 2 cups short-grain sushi rice
- 2 cups water
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Fish and Fillings:
- ½ pound sushi-grade salmon (sake)
- 4 sheets nori (seaweed)
- ½ cucumber, thinly sliced
- 1 small avocado, sliced
- 1 teaspoon sesame seeds
For Serving:
- Soy sauce
- Wasabi
- Pickled ginger (Gari)
Instructions:
1. Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice in 2 cups of water and let it cool slightly.
- In a small bowl, mix rice vinegar, sugar, and salt, then gently mix it into the cooked rice.
- Let the rice cool to room temperature before using.
2. Slice the Salmon (Sake)
- Use a sharp knife to cut the salmon into thin slices.
- For Nigiri: Cut 2.5-inch long slices.
- For Sushi Rolls: Cut the salmon into thin strips.
3. Make Nigiri Sushi
- Wet your hands and take a small amount of sushi rice to form an oval shape.
- Place a thin slice of salmon over the rice.
- Lightly press the fish onto the rice and serve with wasabi.
4. Make Maki (Sushi Rolls)
- Place a nori sheet on a bamboo mat (shiny side down).
- Spread a thin layer of sushi rice evenly over the nori.
- Place salmon, cucumber, and avocado in a straight line.
- Roll the sushi tightly using the bamboo mat.
- Slice into bite-sized pieces using a sharp knife.
5. Serve and Enjoy
- Arrange sushi on a plate and sprinkle with sesame seeds.
- Serve with soy sauce, wasabi, and pickled ginger.
Your Salmon Sushi (Sushi Sake) is ready! 🍣😋
