New Update
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Main Ingredients | Sushi rice, Nori sheets |
Cuisine | Japanese |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- ¾ cup Sushi rice
- 4 nori sheets cut into half
- Salt to taste
- 1 medium cucumber
- ½ large red capsicum
- 2 asparagus
- 1 Salmon fillet, thinly sliced
- 1 teaspoon castor sugar (caster sugar)
- 1 tablespoon vinegar
- Soy sauce dip to serve
Method
- Heat a deep non-stick pan, add sushi rice, 2 cups water and salt and mix well. Let it come to a boil, reduce heat, cover and cook till the rice is soft and sticky.
- Transfer the cooked rice into a large bowl and allow to cool.
- Remove seeds and cut the cucumber into sticks. Remove seeds and cut red capsicum into strips. Cut asparagus into 2-inch pieces.
- Add sugar and vinegar to the rice and mash well.
- Place a nori sheet on a sushi mat, and spread some rice on it evenly. Dip a finger in water and press it down to create an even layer leaving a bit of the edges empty. Place a few cucumber sticks, and red capsicum sticks and tightly roll the sushi along with the sushi mat. Remove the mat and place the roll on a plate.
- Place another nori sheet on the same mat, and spread some rice evenly leaving a bit of the edge empty. Place a few salmon pieces and a few asparagus pieces on the rice. Roll it tightly using the sushi mat. Remove the mat and place the roll on a plate.
- Cut the prepared sushi into 1-inch pieces place them on a serving plate and serve with soy sauce dip.
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