Simplified Sushi by @lojdovale

≈ 35 min

2 servings

🍚

200 g

Sushi rice

🐟

100 g

Fresh salmon

🥑

1

Avocado

🍚

15 ml

Rice vinegar

🍬

4 g

Sugar

🧂

1.5 g

Salt

  1. Rinse
    • sushi rice

    Rinse the sushi rice in cold water until the water runs mostly clear.

  2. Add
    • sushi rice

    Add the rinsed sushi rice and 240 ml (1 cup) water to the saucepan.

  3. Boil
    • Sushi rice

    Bring the rice to a boil on the stovetop, then cover the saucepan.

  4. Reduce
    • sushi rice

    Reduce to low heat and cook the covered rice for 15 minutes.

  5. Step
    • sushi rice

    Remove the rice from the heat and let it stand covered for 10 minutes.

  6. Combine
    • rice vinegar
    • sugar
    • salt

    Combine 15 ml (1 tbsp) rice vinegar, 4 g (1 tsp) sugar, and 1.5 g (1/4 tsp) salt in a bowl.

  7. Fold
    • sushi rice
    • rice vinegar
    • sugar

    Fold the seasoning mixture through the warm cooked sushi rice, then let the rice cool until just warm.

  8. Cut
    • fresh salmon

    Cut the fresh salmon into bite-size cubes on a clean cutting board.

  9. Halve
    • avocado

    Halve the avocado and cut its flesh into bite-size slices or cubes.

  10. Divide
    • sushi rice

    Divide the seasoned sushi rice between 2 serving bowls.

  11. Top
    • fresh salmon
    • avocado

    Top each bowl with the salmon and avocado, then serve immediately.

Simplified Sushi by @lojdovale

≈ 35 min

2 servings

🍚

200 g

Sushi rice

🐟

100 g

Fresh salmon

🥑

1

Avocado

🍚

15 ml

Rice vinegar

🍬

4 g

Sugar

🧂

1.5 g

Salt

Preparation Steps

  1. Step 1/11

    Rinse the sushi rice in cold water until the water runs mostly clear.

    🍚sushi rice
    🧺fine-mesh sieve
    🥣mixing bowl

  2. Step 2/11

    Add the rinsed sushi rice and 240 ml (1 cup) water to the saucepan.

    🍚sushi rice
    🍲saucepan with lid

  3. Step 3/11

    Bring the rice to a boil on the stovetop, then cover the saucepan.

    🍲saucepan with lid

  4. Step 4/11

    Reduce to low heat and cook the covered rice for 15 minutes.

    🍚sushi rice
    🍲saucepan with lid

  5. Step 5/11

    Remove the rice from the heat and let it stand covered for 10 minutes.

    🍚sushi rice
    🍲saucepan with lid

  6. Step 6/11

    Combine 15 ml (1 tbsp) rice vinegar, 4 g (1 tsp) sugar, and 1.5 g (1/4 tsp) salt in a bowl.

    🍚rice vinegar
    🍬sugar
    🧂salt
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/11

    Fold the seasoning mixture through the warm cooked sushi rice, then let the rice cool until just warm.

    🍚sushi rice
    🍚rice vinegar
    🍬sugar
    🧂salt
    🥣mixing bowl
    🥄wooden spoon

  8. Step 8/11

    Cut the fresh salmon into bite-size cubes on a clean cutting board.

    🐟fresh salmon
    🔪sharp knife
    🪵cutting board

  9. Step 9/11

    Halve the avocado and cut its flesh into bite-size slices or cubes.

    🥑avocado
    🔪sharp knife
    🪵cutting board

  10. Step 10/11

    Divide the seasoned sushi rice between 2 serving bowls.

    🍚sushi rice
    🥣serving bowl

  11. Step 11/11

    Top each bowl with the salmon and avocado, then serve immediately.

    🐟fresh salmon
    🥑avocado
    🥣serving bowl

Composition

Ingredients

Types

Grains, Fish, Fruit, Condiments, Sweeteners, Seasonings

Ingredients

Sushi rice, Fresh salmon, Avocado, Rice vinegar, Sugar, Salt

Notes

Fresh salmon (approximately), Avocado (ripe), Rice vinegar (for seasoning), Sugar (for seasoning), Salt (for seasoning)

Allergens

Fish

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Pescatarian

Calories

315 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 45g, Fat: 10g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Potassium: 480mg, Sodium: 190mg, Iron: 1.4mg, Magnesium: 42mg

Vitamins

Vitamin D: 5mcg, Vitamin B12: 1.6mcg, Vitamin E: 2.1mg, Vitamin K: 15mcg, Vitamin C: 5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

fine-mesh sieve, saucepan with lid, mixing bowl, wooden spoon, sharp knife, cutting board, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Creamy, Tender, Sticky, Soft

Flavors

Savory, Mild, Tangy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave raw salmon at room temperature.), fridge : 1 day (Store in an airtight container at or below 4°C / 40°F.,Keep raw salmon very cold and consume as soon as possible.,For best safety and texture, store salmon separately from rice.), freezer : 0 min (Freezing assembled sushi rice and avocado is not recommended.)