Making sushi at home is easier than you think, and a lot less expensive than ordering it at a restaurant. The sticky rice holds together well and is easy to work with, but if you’re having trouble forming the rice balls, dip your hands in a 50/50 solution of water and vinegar. Rinsing the rice under running water before cooking also removes excess surface starch, which can sometimes make the rice too sticky. Serve with miso soup, a seaweed salad, steamed edamame, and sake. In lieu of salmon, try topping the rice with grilled shiitake mushroom caps, or slices of mango.
¼ cup unseasoned rice vinegar
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup uncooked short-grain rice
¾ pounds sushi-grade salmon, thinly sliced
Sat fat 0.90g
How to Make It
Stir together vinegar, sugar, and salt in a small bowl until dissolved.
Thoroughly rinse rice with running water; cook according to package directions. Spread rice in a large glass baking dish; drizzle with vinegar mixture, and gently fold in to incorporate.
Form rice mixture into 16 (3- x 1-inch) pieces; top with salmon slices and wasabi to taste. Serve with soy sauce.
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