Sushi Roll With Salad Recipe

Prepare Sushi Rice

1. Rinse 2 cups of sushi rice under cold water until the water runs clear. 2. Cook the rice with 2.5 cups of water in a rice cooker or on the stove according to package instructions. 3. Once cooked, transfer the rice to a large bowl. Add 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Mix gently to combine and let the rice cool to room temperature.

Prepare Ingredients

1. Slice 1 cucumber, 1 avocado, and 1 carrot into thin strips. 2. Prepare 200g of fresh fish like salmon or tuna, slicing into thin strips (optional, for non-vegetarian). 3. You’ll also need sheets of nori (seaweed).

Make the Sushi Roll

1. Lay a bamboo sushi mat on a flat surface. Place a sheet of nori on the mat, shiny side down. 2. With wet hands, spread a thin layer of the prepared sushi rice over the nori, leaving a 1-inch border at the top. 3. Arrange strips of cucumber, avocado, carrot, and fish (if using) across the middle of the rice. 4. Use the bamboo mat to carefully roll the sushi, tucking the filling in tightly as you go. Seal the edge with a little water. 5. Slice the roll into bite-sized pieces with a sharp knife.

Prepare Salad

1. In a large bowl, combine mixed greens, cherry tomatoes (halved), sliced cucumbers, and shredded carrots. 2. In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and a pinch of salt and sugar for the dressing. 3. Drizzle the dressing over the salad and toss gently to combine.

Serve

1. Arrange the sushi rolls on a serving plate. 2. Serve with pickled ginger, wasabi, and soy sauce on the side. 3. Pair with the fresh salad for a delightful and balanced meal.