Preparation Time:
- 45 min
Ingredients:
- 200g of sushi rice
- 250ml of water
- 50ml of rice vinegar
- 10g of sugar
- 5g of salt
- 100g of smoked trout, flaked
- 1 medium avocado, sliced
- 1 small cucumber, julienned
- 4 sheets of nori, cut into quarters
- Fresh dill for garnish
- Soy sauce for serving
Kitchen Tools Needed:
- rice cooker
- mixing bowl
- plastic wrap
- sushi mat
- knife
- serving plates
Instructions:
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker with water according to manufacturer's instructions.
- Once cooked, transfer the rice to a mixing bowl. Gently fold in rice vinegar, sugar, and salt until well combined. Allow to cool slightly.
- Lay a piece of plastic wrap on a sushi mat. Place a quarter sheet of nori on top, shiny side down.
- Wet your hands and take a small handful of sushi rice. Spread it evenly over the nori sheet, leaving a small border at the top.
- Add flaked smoked trout, sliced avocado, and julienned cucumber in the center of the rice.
- Carefully roll the nori tightly around the filling, using the mat for support. Seal the edge with a little water.
- Slice the sushi roll into bite-sized pieces. Arrange them in serving cups or plates, garnishing with fresh dill.
- Serve with soy sauce on the side for dipping.
Macros:
- Total Calories: 575kcal
- Carbs: 60g
- Proteins: 30g
- Fats: 25g
Tags:
Dinner