Ingredients
10
10 servings
- •5 cups sushi rice
- •5 cups water
- •1 ¼ cups red vinegar, Akazu, divided to 250ml and 50 ml
- •½ cup monkfruit sweetener
- •¼ cup salt
- •¼ cup mirin
- •2-inch square piece of kombu
- •soy sauce
- •sliced sushi-grade tuna
- •sliced sushi-grade yellowtail
- •sliced sushi-grade red snapper
- •sliced sushi-grade salmon
- •sliced sushi-grade scallop
- •sushi-grade salmon roe
- •½ cup cooked crab
- •sushi-grade sea urchin
- •sushi-grade squid
- •½ cup cooked shrimp
- •crumbled nori
- •chopped fresh cilantro
- •sliced jalapeño
- •caviar
- •masago
Instructions
- Place the rice in a sieve and rinse under water 4-5 times, until the water is clear.
- Place the rice and water in a pot and bring to a boil. Once the water is at a rolling boil, put a lid on top and cook for 15 minutes on low heat. Turn off the heat and let it sit for 10 minutes.
- In a small saucepan over medium heat, add 250ml (1 cup) red vinegar, monk fruit sweetener, salt, and mirin and Kombu. Once the sweetner and salt are dissolved add 50ml (¼ cup) of the vinegar. Set aside to cool to room temperature.
- Place the cooked rice in a wooden tub or a large bowl. Sprinkle 150ml (½ cup) sushi vinegar evenly over the rice while the rice is still hot and mix with a wooden spoon. Cover the rice with a wet tea towel and cool until close to body temperature. Save leftover sushi vinegar for next time.
- Place 1-2 tablespoons of rice in a small cup. Spray soy sauce on the rice. Sprinkle some crumbled seaweed on top. Top with thinly sliced fresh seafood or your favorite toppings.
- Enjoy!
Nutritional Facts
Per 10 servings
- Calories: 285
- Carbohydrate: 50g
- Fat: 0g
- Fiber: 0g
- Protein: 3g
- Sugar: 47g
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