Hashigo Sushi

Fresh sushi-grade fish, creamy avocado, and crisp cucumber are rolled in seasoned sushi rice and nori seaweed to make the delicious Hashigo Sushi. It's a perfect balance of tastes and textures.

Ingredients:

• 300g sushi rice
• 4 sheets nori seaweed
• 200g fresh sushi-grade fish e
• g
• , tuna, salmon
• 1 avocado, sliced
• 1 cucumber, julienned
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• Soy sauce, for serving
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Cook sushi rice according to package instructions

In a small saucepan, combine rice vinegar, sugar, and salt

Heat until sugar and salt dissolve

Let cool

Spread cooked rice onto nori seaweed sheets, leaving a small border around the edges

Place slices of fish, avocado, and cucumber along one edge of the nori

Roll the nori tightly around the filling, using a bamboo mat if available

Moisten the edge of the nori to seal the roll

Slice the sushi rolls into bite-sized pieces

Serve with soy sauce, wasabi, and pickled ginger