Rating: 4 stars
34 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 7
  • 34 Ratings

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.

Paige Grandjean

Gallery

Credit: Daniel Agee

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
4 (serving size: 4 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together vinegar, sugar, and salt in a small bowl until dissolved.

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  • 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.

Nutrition Facts

317 calories; fat 5.7g; saturated fat 0.9g; protein 20.1g; carbohydrates 43.7g; fiber 1.4g; sugars 3.4g; cholesterol 46.8mg; sodium 593mg.
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