Sushi Cookbook for Beginners: Delicious Traditional and Classic Sushi Recipes to Make at Home by Berry Grace

Author:Berry, Grace [Berry, Grace]
Language: eng
Format: epub, pdf
Published: 2021-07-24T00:00:00+00:00

½ yellow bell pepper, sliced

½ cup pickling liquid

2 whole nori sheets

2 cups sushi rice

4 tbsp roasted sesame seeds

1 romaine lettuce leaf, halved lengthwise

1 baby cucumber, cut

½ cup shredded red cabbage

1 avocado, cut

Finely ground Himalayan pink salt

Methods:

In a skillet, heat the sesame oil over medium heat until it shimmers. Add the bell pepper and cook for 5 minutes. In a bowl, stir together the bell pepper and the pickling liquid. Let it sit for 20 minutes at room temperature.

Lay out the makisu on a work surface and place one sheet of nori on top, shiny side down. Spread 1 cup of sushi rice evenly over the nori. Sprinkle 2 tbsp of the sesame seeds on top of the rice. Put a piece of plastic wrap or parchment paper (about the same size as the makisu) on the rice and flip so the nori side is up.

Lay a piece of the lettuce across the middle of the nori. Place 2 pieces of the cucumber, ¼ cup of the cabbage, and half of the pickled bell pepper on the lettuce.

Pick up the edge of the makisu and nori into a tight jelly roll. Remove the wrap and makisu, place the roll seam-side down, and arrange half of the avocado slices side by side lengthwise over the roll. Cover the roll with the wrap and hold tightly to make the avocado stick to the roll firmly. Let it sit for 5 minutes at room temperature. Make another roll with the remaining nori, rice, sesame seeds, filling, and topping.

Cut each sushi roll into 6 pieces, sprinkle with salt, and serve.

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