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It’s Easy to Make your own Sushi Recipe Video
|For the vinegar sauce|
|Rice vinegar||5 1⁄3 Tablespoon (5 Tablespoon Plus 1 Teaspoon)|
|Sugar||1⁄4 Cup (4 tbs)|
|Kosher salt||2 Teaspoon|
|For the sushi|
|Uncooked short grain rice||3 Cup (48 tbs) (Traditional Measuring Cup; Not Electric Rice Cup Measure)|
|Nori sheets||16 (Roasted Seaweed Sheets)|
|Japanese soy sauce||3 Tablespoon (Naturally Brewed One, For Dipping)|
|For the filling|
|Washed spinach||5 Ounce (1 Package)|
|Carrots||2 Large, cut into 3 1½-inch lengths, then cut into thin strips|
|English cucumber||1 Large, cut into 3 1 ½-inch lengths, then cut into thin strips|
|Enoki mushrooms/1 package||7 Ounce, trimmed (1 Package)|
|Ripe avocado||1 , peeled, sliced and dipped in lemon juice to prevent browning|
|Smoked salmon slices||8 Ounce (1 Package, Use Cold)|
|Salmon roe||2 Ounce|
Serving size: Complete recipe
Calories 2960 Calories from Fat 476
% Daily Value*
Total Fat 55 g85%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 385.6 mg
Sodium 9193.5 mg383.1%
Total Carbohydrates 491 g163.7%
Dietary Fiber 57.2 g228.7%
Sugars 65 g
Protein 120 g240.3%
Vitamin A 869.6% Vitamin C 209.9%
Calcium 46.7% Iron 205.6%
*Based on a 2000 Calorie diet
2 large carrots, cut into 3 ½-inch lengths, then cut into thin strips
1 large English cucumber, cut into 3 ½-inch lengths, then cut into thin strips
1 package (7 ounces) enoki mushrooms, trimmed
1 ripe avocado, peeled, sliced and dipped in lemon juice to prevent browning
1 package (8 ounces) sliced cold smoked salmon
2 ounces salmon roe (optional)
To make the vinegar sauce, in a small non-reactive saucepan combine the vinegar, sugar and salt and heat low until the salt and sugar have dissolved. Cool to room temperature.
Cook rice in an electric rice cooker. If you don’t have a rice cooker, use the absorption method from Cook’s Illustrated, but omit the salt.
Meanwhile, put spinach in a bowl and pour boiling water over. When spinach wilts, drain and rinse in cold water. Gently squeeze dry. Arrange all filling ingredients attractively on a serving platter. Toast nori sheets by passing sheet over low heat on a gas or electric burner. Be careful not to burn yourself or the nori. Use kitchen shears to cut each nori sheet into quarters.
When the rice is cooked, remove from rice cooker to a flat, wide glass or ceramic baking dish. Sprinkle with vinegar sauce and toss gently to combine. Use a fan or a piece of cardboard to fan the mixture as you toss, to cool rice down quickly.
To assemble sushi, provide each diner with a dinner plate, chopsticks and a little bowl for soy sauce. Each diner takes a nori square, adds a bit of rice and fillings of their choice and folds the nori over to encase the filling. Provide soy sauce and wasabi to combine for a dipping sauce.
Makes about 6 servings.