Goshiki-ito Sushi Rolls

Ingredients

• 4 nori seaweed sheets 4 nori seaweed sheets
• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 4 ounces (120g) fresh salmon, thinly sliced 4 ounces (120g) fresh salmon, thinly sliced
• 4 ounces (120g) fresh tuna, thinly sliced 4 ounces (120g) fresh tuna, thinly sliced
• 4 ounces (120g) cooked shrimp, peeled and deveined 4 ounces (120g) cooked shrimp, peeled and deveined
• 1/2 cucumber, julienned 1/2 cucumber, julienned
• 1/2 avocado, thinly sliced 1/2 avocado, thinly sliced
• Soy sauce, for serving Soy sauce, for serving
• Wasabi, for serving Wasabi, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 5g (Saturated Fat: 1g)
• Carbohydrates: 55g (Sugars: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold the rice to evenly distribute the vinegar mixture. Let the rice cool to room temperature.
3. 3.
   Place a bamboo sushi mat on a clean surface and put a sheet of nori on top.
4. 4.
   Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.
5. 5.
   Arrange the salmon, tuna, shrimp, cucumber, and avocado in a line across the center of the rice.
6. 6.
   Using the bamboo mat, carefully roll the sushi, applying gentle pressure to ensure a tight roll. Moisten the top border of the nori with water to seal the roll.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Slice each roll into bite-sized pieces using a sharp knife.
9. 9.
   Serve the Goshiki-ito Sushi Rolls with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking. This will help achieve a fluffy and sticky texture.
• Nori seaweed sheets — Toast the nori sheets lightly over a flame or in a dry skillet for a few seconds to enhance their flavor and crispness.
• Fresh seafood — Ensure the seafood is of high quality and fresh. If you prefer, you can also use cooked seafood instead of raw.

Tips & Tricks

• Wetting your hands with water while handling sushi rice will prevent it from sticking to your hands.
• Use a sharp knife to slice the rolls for clean and neat cuts.
• Experiment with different fillings and garnishes to personalize your Goshiki-ito Sushi Rolls.
• Serve the sushi rolls immediately after preparation to enjoy the best texture and flavors.
• If you're not a fan of raw seafood, you can substitute it with cooked or marinated tofu for a vegetarian version.

Serving advice

Arrange the Goshiki-ito Sushi Rolls on a platter and garnish with sesame seeds and microgreens for an elegant presentation. Serve alongside soy sauce, wasabi, and pickled ginger for dipping.

Presentation advice

To showcase the vibrant colors of the Goshiki-ito Sushi Rolls, arrange them in a spiral pattern on a rectangular sushi plate. Place a small dish of soy sauce in the center for dipping, and garnish with edible flowers for an extra touch of elegance.