tuna avocado rolls and salmon nigiri
Sushi is much easier to make and accessible than you think! I grew up eating a ton of this stuff at my dad’s sushi restaurant so I thought I would make this as a sort of homage to him. The recipe for making rice and vinegar are below, however the full recipe can be found on our youtube page by clicking the photos below. As always, please DM us on instagram or tiktok if you have any questions!
Ingredients
Sushi Vinegar
2.5 cups rice vinegar
1/2 cup sugar
125g sea salt
9g katsuobushi
12g kombu
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Sushi Rice (in a pot)
2 rice cups of haiga/sushi rice
2.5 cups water
Warm the rice vinegar, sugar and salt over high heat and stir until everything is dissolved.
Remove from the heat and add the katsuobushi and kombu. Cool to room temperature and store in the fridge indefinitely. Make sure you strain the katsuobushi before adding it to the rice.
Rinse the rice 4 times, changing the water after every rinse until the water runs clear. Soak the rice in fresh water for 30 minutes.
Drain the rice completely and place it in a pot with 2.5 cups water. Place over high heat. Once the water begins to boil, stir the pot a couple times and place a lid on it. Lower the heat to low and cook slowly for 11 minutes.
Turn off the heat and steam for 20 minutes before fluffing and seasoning with sushi vinegar.