Assorted Sushi And Sashimi Recipe

Cooking Sushi Rice

Begin by cooking the sushi rice according to package instructions. Once cooked, season the rice with a mixture of rice vinegar, sugar, and salt, and let it cool to room temperature.

Preparing the Fillings

Slice avocado and cucumber into thin slices. Cut the raw fish into bite-sized pieces suitable for either atop sushi rolls or for sashimi. Optionally, slice cream cheese into thin strips for some sushi variations.

Assembling the Sushi

Place a sheet of nori on a bamboo sushi mat. Spread an even layer of cooled sushi rice over the nori, leaving a small margin at the top. Arrange your chosen fillings (fish, cucumber, avocado, cream cheese) on the rice. Roll the sushi tightly using the bamboo mat and slice into bite-sized pieces. For sashimi, simply serve the sliced raw fish on its own or with a garnish.

Adding the Finishing Touches

Garnish the sushi and sashimi with masago or tobiko, sesame seeds, and drizzle with soy sauce, teriyaki, or eel sauce as desired. Serve with side dishes of pickled ginger, wasabi, and soy sauce for dipping.