Japanese · Lunch · Dinner
Sushi: Salmon and Tuna Nigiri with Maki Rolls
寿司 (Sushi)
Glossy seasoned rice topped with silky slices of salmon and tuna, alongside neat little rolls filled with fish, cucumber and creamy avocado. A fresh, light Japanese platter you can make at home, with a little less sugar and salt in the rice than usual.
- Prep
- 60 min
- Cook
- 25 min
- Total
- 85 min
- Serves
- 4
Calories come from: Carbs 60% · Fat 19% · Protein 21%
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Ingredients
For 4 servings- 2 cups400 gJapanese short-grain sushi rice
- 2 1/4 cups530 gWater for cooking rice
- 1/4 cup60 gRice vinegar
- 1 tbsp12 gSugar
- 1/2 tspSalt
- 200 gSushi-grade salmon, skinless (previously frozen)
- 200 gSushi-grade tuna (previously frozen)
- 4 sheets10 gNori sheets
- 1/2 medium100 gCucumber
- 1 small120 gAvocado
- 2 tsp10 gWasabi paste
- 1 tbsp9 gToasted sesame seeds (optional)
- 2 tbsp32 gReduced-sodium soy sauce
- 2 tbsp20 gPickled sushi ginger
- 1/2 cup120 gWater for wetting hands
Steps
- 1
Rinse the rice in a sieve under cold water, stirring gently, until the water runs almost clear.
- 2
Put the rice and 2 1/4 cups water in a pot and let it soak for 20 minutes.
- 3
Bring to a boil, cover tightly, reduce to the lowest heat and cook for 15 minutes.
- 4
Turn off the heat and leave covered for 10 minutes to steam.
- 5
Meanwhile, warm the rice vinegar with the sugar and salt, stirring until dissolved.
- 6
Tip the rice into a wide bowl, pour over the vinegar mixture and fold with a spatula while fanning it until glossy and at room temperature. Keep covered with a damp cloth.
- 7
Keep the fish refrigerated until the moment you slice it, and work on a clean board with a very sharp knife.
- 8
Cut half the salmon and half the tuna against the grain into 16 thin slices in total, about 7 cm long.
- 9
Cut the remaining fish, the cucumber (seeds removed) and the avocado into long thin strips.
- 10
Cut each nori sheet in half to make 8 half sheets.
- 11
For nigiri, wet your hands, shape about 15 g rice into a small oval, dab a little wasabi on a fish slice and press it gently onto the rice. Make 16 pieces.
- 12
For maki, lay a half sheet of nori shiny side down on a bamboo mat and spread a thin layer of the remaining rice over it, leaving a 1 cm strip bare at the far edge.
- 13
Lay a line of salmon and avocado, or tuna and cucumber, across the rice.
- 14
Roll the mat away from you, pressing firmly to make a tight roll, and seal the bare edge with a dab of water.
- 15
Repeat to make 8 rolls, then slice each into 6 pieces with a wet knife.
- 16
Sprinkle the rolls with sesame seeds if you like.
- 17
Serve straight away with small dishes of soy sauce, the pickled ginger and the remaining wasabi. Eat within 2 hours and do not leave raw fish at room temperature.
Swaps, storage and make-ahead
Swaps
- Swap the raw salmon and tuna for cooked peeled prawns to make a platter without raw fish.
- For a vegan version, use strips of smoked tofu, cucumber, avocado and carrot instead of fish, and check that the wasabi and pickled ginger are labelled vegan.
- Use tamari labelled gluten-free instead of soy sauce, and choose wasabi and pickled ginger also labelled gluten-free, since many wasabi pastes contain wheat.
- If short-grain sushi rice is hard to find, use another short- or medium-grain rice such as calrose, cooked the same way.
Storage
This platter is best eaten fresh: keep it chilled and eat within 2 hours, then throw away any leftover pieces made with raw fish. Do not freeze assembled sushi, as the rice turns hard and the fish and avocado lose their texture.
Make ahead
You can rinse the rice and cut the cucumber a few hours ahead, keeping the cucumber covered in the fridge. Cook and season the rice up to about an hour before, keeping it covered with a damp cloth, and slice the fish and avocado just before assembling.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishSoyGlutenSesameMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (454 g) | Per 100 g | |
|---|---|---|
| Calories | 594 kcal | 131 kcal |
| Protein | 30.6 g | 6.7 g |
| Carbohydrates | 87.6 g | 19.3 g |
| of which sugars | 4 g | 0.9 g |
| Fiber | 5.3 g | 1.2 g |
| Fat | 12.2 g | 2.7 g |
| of which saturated | 2.5 g | 0.6 g |
| Sodium | 772 mg | 170 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
