Yamaai Sushi

Ingredients

Sushi rice

2 cups, uncooked

Fresh tuna

8 oz, sashimi grade, thinly sliced

Fresh salmon

8 oz, sashimi grade, thinly sliced

Avocado

1, sliced

Cucumber

1, julienned

Nori sheets

4 sheets

Soy sauce

1/2 cup, for serving

Wasabi

to taste, for serving

Pickled ginger

to taste, for serving

Rice vinegar

1/4 cup

Sugar

1 tablespoon

Salt

1 teaspoon

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the sushi rice according to package instructions. Once cooked, transfer to a large bowl.
2. In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Pour over the warm rice and mix gently to combine. Allow the rice to cool to room temperature.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down.
4. Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top edge.
5. Arrange the sliced salmon, tuna, avocado, and cucumber in a line across the rice, about one inch from the bottom edge.
6. Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure to keep the roll compact. Seal the edge of the nori with a little water.
7. Repeat the process with the remaining nori sheets and ingredients.
8. Using a sharp knife, slice the sushi rolls into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
9. Serve the Yamaai sushi with soy sauce, wasabi, and pickled ginger on the side.