Sushi Boat Mixed Fish

The first batch may not be the prettiest, but with practice and patience you will be proud of your achievement!

Prep time: 45 min

Difficulty: Harder

Portions: 4

Ingredients:

• 1 package of nori sheets (seaweed sheets)

• 1 package of Sashimi fish (tuna, salmon, yellowtail, or crab)

• 1 cucumber

• 1 package of Light cream cheese

• 5 cups of sushi rice

• Rice vinegar

• Sugar

• Himalayan Salt

• Sesame seeds

• Cilantro

• Wasabi

  Psst: Make sure your wasabi sauce do NOT contain the color additive Blue-1.

Instructions:

1. Cook the rice. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes. Let it sit, covered, for an additional 10 minutes to finish cooking.

2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice while it’s still warm. Let the rice cool to room temperature before using. (For extra stickiness, put the rice in the fridge for a few hours or over night).

3. Place a sheet of nori on top, shiny side down.

4. Wet your hands with water (to prevent sticking) and spread a thin layer of rice over the nori, leaving about 1 inch of space at the top. Don't use too much rice, or it will be hard to roll.

5. Place your desired fillings (fish, vegetables, etc.) horizontally along the bottom edge of the rice.

6. Carefully lift the edge of the mat and nori, then roll it away from you, keeping the filling tightly inside. Press gently to seal the roll.

7. Using a sharp knife, wet the blade to prevent the rice from sticking, and cut the roll into bite-sized pieces (about 6-8 pieces per roll).

8. Arrange the sushi on a plate and serve with soy sauce, pickled ginger, and wasabi on the side.

Enjoy your freshly homemade sushi! This dish may take some time to prepare but it is much more afforable than eating sushi at the restaurant. The first batch may not be the prettiest, but with practice and patience you will be surprised.