This recipe features homemade sushi rolls filled with fresh vegetables, mango, avocado, and sushi-grade salmon, accompanied by seasoned sushi rice. To complement the sushi, it includes a refreshing Grapefruit Saketini cocktail made with Junmai sake, fresh grapefruit juice, and mint.
Servings: 4 cut rolls
Prep Time: 35 min
Cook Time: 25 min
Ingredients:
Rice Preparation:
- 1 ½ cups sushi rice (Japanese short grain rice), rinsed
- 2 cups water
- ¼ cup seasoned rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
Sushi Roll Filling:
- 4 sushi nori sheets
- 1 red bell pepper, julienned into 3-inch long strips
- ½ English cucumber, julienned into 3-inch long strips
- 1 mango, skin removed, julienned 3-inch long strips
- 1 avocado, pitted and skin removed, thinly sliced lengthwise
- 3 ounces sushi-grade salmon, we love Bluehouse
To Serve:
- Pickled ginger
- Fresh wasabi
- Soy Sauce
Grapefruit Saketini:
- 3 ounces freshly squeezed grapefruit juice
- 6 ounces Junmai sake
- 1 oz simple syrup
- 3 sprigs mint
- Grapefruit peels for garnish
Instructions:
1. Rice Preparation:
Combine rinsed sushi rice and water in a 2-quart saucepan and cover with a lid. Bring to a boil, then reduce heat to low and cook for 15 minutes. Turn off heat and let steam for 10 minutes.
2. Rice Seasoning:
Mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves. Spread cooked rice in a large bowl or baking sheet. Pour rice vinegar mixture over rice, gently toss with a rice paddle or spatula.
3. Vegetable Preparation:
Julienne bell pepper, cucumber, and mango into uniform 3-inch long matchsticks. Thinly slice the avocado lengthwise.
4. Roll Assembly:
Place a nori sheet on a bamboo sushi mat. Spread about ½-¾ cup of sushi rice evenly, leaving a border. Layer bell pepper, cucumber, mango, avocado, and salmon a third way up the nori. Roll using the mat, keeping the filling in place, and shape into a round roll.
5. Cutting Rolls:
Cut the roll into 8 equal pieces, dipping the knife into water between cuts.
6. Prepare Grapefruit Saketini
Peel two strips of grapefruit skin using a paring knife. In a cocktail shaker, combine sake, grapefruit juice, simple syrup, and one sprig of mint. Shake vigorously with ice for 15 seconds. Strain into 2 coupe glasses. Express oils from a grapefruit peel over each glass, rim the glass with it, and drop it in along with a mint sprig for garnish.