Ingredients with Measurements:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1 tablespoon honey
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 cup cucumber, cut into thin strips
- 1/2 cup carrots, cut into thin strips
- 1/2 cup avocado, sliced
- 1/4 cup green onions, chopped
- 1/4 cup sesame seeds
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the rice is tender.
2. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves. Remove from heat and let cool.
3. Once the rice is cooked, transfer it to a large bowl and add the vinegar mixture. Stir gently to combine, being careful not to break the rice grains.
4. In a small bowl, whisk together the soy sauce, calamansi juice, and honey. Set aside.
5. Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of nori on top of the plastic wrap, shiny side down.
6. Wet your hands with water and grab a handful of rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
7. Arrange the shrimp, cucumber, carrots, avocado, and green onions in a line across the center of the rice.
8. Using the bamboo mat, roll the sushi tightly, starting from the bottom and rolling towards the top. Use the plastic wrap to help you roll the sushi tightly.
9. Once the sushi is rolled, sprinkle sesame seeds on top and press them gently into the rice.
10. Slice the sushi into 8-10 pieces using a sharp knife.
11. Serve the sushi with the soy sauce mixture for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 60g
Protein: 12g
Substitutions for ingredients:
- Instead of shrimp, you can use crab, salmon, or tuna.
- Instead of calamansi juice, you can use lemon or lime juice.
- Instead of honey, you can use agave nectar or maple syrup.
Variations:
- Add cream cheese or spicy mayo to the sushi roll.
- Use different vegetables, such as bell peppers or radishes.
- Make a vegetarian version by omitting the shrimp and adding more vegetables.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the sushi for clean cuts.
- Serve the sushi with pickled ginger and wasabi for extra flavor.
Storage instructions:
- Store leftover sushi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the sushi, wrap it in damp paper towels and microwave for 30 seconds.
Presentation ideas:
- Arrange the sushi on a platter and garnish with sliced green onions and sesame seeds.
Garnishes:
- Pickled ginger
- Wasabi
- Sliced green onions
- Sesame seeds
Pairings:
- Sake
- Green tea
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the rice is too sticky, rinse it more thoroughly before cooking.
- If the sushi roll falls apart, use more pressure when rolling it.
Food safety advice:
- Make sure the shrimp is fully cooked before using it in the sushi roll.
- Store leftover sushi in the refrigerator and consume within 2 days.
Food history:
- Sushi originated in Japan in the 8th century as a way to preserve fish by fermenting it with rice.
Flavor profiles:
- Salty, sweet, tangy, and umami.
Serving suggestions:
- Serve the sushi as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Japanese