Easy Homemade Sushi

Ingredients

• 16 sheet nori seaweed sheet(18g)
• 23 cup sushi rice(600g)
• 34 cup water(960g)
• 41 avocado(200g)
• 51 fillet salmon fillet(150g)
• 61 can canned tuna(140g)
• 71 cucumber(200g)
• 84 tablespoon mayonnaise(60g)
• 92 tablespoon sriracha sauce(30g)
• 104 tablespoon soy sauce(60g)
• 113 tablespoon all-purpose flour(24g)
• 120.25 cup water (for batter)(60g)
• 131 cup panko breadcrumbs(50g)
• 142 cup frying oil(440g)
• 154 tablespoon rice vinegar(60g)
• 161 teaspoon sugar(4g)
• 171 teaspoon salt(6g)
• 184 tablespoon cream cheese(60g)
• 196 piece shrimp tempura(120g)
• 202 tablespoon sesame seeds(16g)
• 212 tablespoon fried onions(12g)

Instructions

1. 1Rinse the sushi rice 2-3 times until the water runs clear. Drain and let rest for 20 minutes.
2. 2In a saucepan, combine 3 cups of sushi rice with 4 cups of water. Bring to a boil over medium heat, then cover and simmer for 12 minutes. Remove from heat and let stand covered for 10 minutes.
3. 3In a small bowl, mix 4 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Pour this mixture over the cooked rice and gently mix. Let the rice cool to room temperature.
4. 4Prepare the fillings: slice the avocado and cucumber into thin strips. Cut the salmon fillet into thin slices. Drain the canned tuna.
5. 5Mix the tuna with 2 tablespoons of mayonnaise and 1 tablespoon of sriracha sauce for a spicy tuna filling.
6. 6Lay a sheet of nori on a bamboo mat or parchment paper. Wet your fingers and spread a thin layer of sushi rice over the nori, leaving a border at the top.
7. 7Sprinkle sesame seeds over the rice. Flip the nori so the rice is facing down.
8. 8Spread a thin layer of cream cheese, then add shrimp tempura, avocado, and cucumber strips.
9. 9Roll the sushi tightly using the mat or parchment paper. Slice into even pieces.
10. 10For fried sushi: dip the sushi roll in a thick batter made from 3 tablespoons of flour, 0.25 cup of water, and a pinch of salt. Coat with panko breadcrumbs.
11. 11Heat frying oil in a pan. Fry the coated sushi rolls until golden and crispy. Drain on paper towels and slice.
12. 12Mix mayonnaise and sriracha sauce to make a spicy topping. Drizzle over the sushi.
13. 13Serve the sushi with soy sauce and, if desired, sprinkle with fried onions.