Ingredients:

  • 450 ml Sushi Rice (approximately 2 cups)
  • 500 ml Water (approximately 2 1/8 cups), for cooking the rice
  • 3 tablespoons Rice Vinegar (45ml)
  • 1 tablespoon Granulated Sugar (12g)
  • 1 teaspoon Salt (5g)
  • ¼ Cucumber, finely diced (about 2 tablespoons)
  • 100 grams Pickled Sea Bream, thinly sliced (approx. 3.5 oz)
  • 100 grams Smoked Salmon, thinly sliced (approx. 3.5 oz)
  • Cling film (Saran Wrap)

Instructions:

  1. Cook the Sushi Rice: Rinse the sushi rice until the water runs clear. Cook the rice according to package instructions in a rice cooker or in a saucepan over medium heat with the water.
  2. Prepare the Sushi Vinegar: While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Microwave for 20 seconds or heat gently on the stovetop until the sugar and salt are dissolved. Let cool slightly.
  3. Season the Rice: Once the rice is cooked, transfer it to a large mixing bowl. Gently fold in the sushi vinegar mixture, being careful not to mash the rice. Fold in the finely diced cucumber. Allow the rice to cool to lukewarm.
  4. Assemble the Bites: Lay a piece of cling film on a flat surface. Place a slice of pickled sea bream or smoked salmon in the center. Top with a heaping tablespoon of the cooled, seasoned sushi rice.
  5. Shape and Mold: Gather the edges of the cling film to enclose the rice and sashimi. Gently twist the cling film to form a tight, rounded bite. Repeat until all ingredients are used.
  6. Chill (Optional): For best results, chill the wrapped sushi bites in the refrigerator for at least 15 minutes to help them hold their shape.
  7. Serve: Unwrap the sushi bites and arrange them on a plate. Serve immediately.