FIYA Sushi Demo Recipe

Sushi Rice

Ingredients:

•         2 cups short-grain sushi rice

•         2½ cups water

•         ⅓ cup rice vinegar

•         ¼ cup sugar

•          1½ teaspoons kosher salt

Instructions:

1.       Rinse rice under cold water until mostly clear (4–5 times).

2.       Cook in rice cooker with 2½ cups water.

3.       Let rest covered 10 minutes.

4.       Warm vinegar, sugar, and salt until dissolved (do not boil).

5.       Pour over warm rice and fold gently. Do not mash.

6.       Cool to room temperature before rolling.

Rice should be sticky, glossy, and room temperature.

Vegetable Filling

•            1 large carrot, julienned

•            1 large cucumber, cut into thin sticks

•            1–2 ripe avocados, sliced

•            2 tablespoons sesame seeds (optional)

Sweet Potato Filling

•            1 large sweet potato

•            1 teaspoon oil

•            Pinch of salt

•            1 teaspoon rice vinegar

•            1 teaspoon honey

•            1 teaspoon sesame seeds

Instructions:

1.        Roast sweet potato at 425°F for 12–15 minutes until soft.

2.        Blend or mash until peanut-butter consistency.

3.        Let cool before using.

For Rolling

• 4–5 nori sheets

How to Roll

1.        Place nori shiny side down.

2.        Spread thin layer of rice, leaving ½ inch at top.

3.        Add fillings in a thin line across bottom area.

4.        Roll tightly using a bamboo mat.

5.        Slice with a damp knife.

For inside-out rolls, spread rice, flip nori over, then add fillings.

Serve With

•            Soy sauce

•            Wasabi

•            Pickled ginger