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Ingredients
6 cups prepared sushi rice (see recipe)
2 Hass avocados in ½-inch strips
Salt
1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks
2 sheets nori (7 by 8 inches), cut into confetti
2 pounds fillets of fresh salmon, tuna, yellowtail, fluke or striped bass, in slices 3 inches by 1 inch by ¼ inch thick
1 bunch scallions, cut in thin rings halfway up the green tops
2 teaspoons sesame seeds
Nutritional analysis per serving (6 servings)
55 grams carbs; 121 milligrams cholesterol; 483 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 6 grams fiber; 1099 milligrams sodium; 33 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.
Private Notes
Comments
I would make sushi rice rather than using plain rice.
I would make sushi rice rather than using plain rice.
Kind of a deconstructed roll. Delicious, and much, much easier. Thumbs up!