Sushi Time

The trick to good (and safe) sushi is the quality of the fish. You can always omit it and use vegetables like avocado instead, but if you’re going all out with salmon and tuna, make sure the fish is FRESH, as in caught very recently and WILD, as in not farmed. While times are changing and farming is becoming more sustainable and clean, good ones are still few and far between. Unless you are seaside, frozen at sea is optimum for quality and in the case of salmon and tuna, kills potential parasites. This isn’t the frozen fish you find in your typical grocery store. Go for the higher quality market in most cases. We have used wild caught tuna from Costco if it was packaged very recently and it’s worked out great but you have to be choosy.

In our family, we all like it served up differently. I prepare mine on small snacking nori (seaweed snack sheets)

My husband likes his as a salad

And our boys like theirs in traditional rolls

Ingredients for 4

1.5 lbs Salmon or tuna (or other fresh fish)

2 Cucumbers, seeded and cut into 2″ thin strips

1 large avocado, sliced similarly to the cucumbers

Sesame seeds for sprinkling on top

Nori sheets (seaweed) or small seaweed snack squares

4+ cups of prepared rice, brown or sushi rice (more if rolling)

Coconut aminos or tamari/soy sauce, wasabi paste, sriracha and organic mayo



Prepare rice an hour ahead and let it cool. I make mine in my instant pot but because we have both white and brown for our family, we also cook stove top. Follow directions on your rice package.

Cut seeded cucumbers into fine strips and avocado into similar pieces

Prepare sauces: Plain coconut aminos or tamari/soy sauce in a bowl; spicy sauce made from 50% sriracha and 50% organic mayo; and a good knob of wasabi paste

Cut the fresh caught tuna into bite sized pieces.

Combine into salad or serve open on plate for self serve sushi bits. For rolling, read on.

For traditional rolls, spread the rice on 2/3 of the sheet if you have a bamboo mat or are experienced with rolling on plastic wrap. The combination of plastic wrap and bamboo is very helpful in keeping nori dry. To keep rice from sticking to your hands, dip them in rice vinegar before handling the rice.

Top with all your favorites but leave all sauces until later. Keep it on the dry side for rolling. 

Roll beginning with full side tucking the fish and vegetables in first, ending with bare wrap. Seal with rice vinegar by running a wet finger of it across the empty edge, like sealing an envelope. Roll as tightly as you can without tearing the nori.

Cut with a very sharp knife into 8 pieces (most nori is perforated for easy cutting). Serve with sauces, dips and toppings.

Give yourself a pat on the back!

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