Ya Taki Sushi

Discover the art of homemade sushi with this irresistibly fresh and flavorful Ya Taki Sushi recipe! Perfectly seasoned sushi rice is meticulously wrapped in nori sheets and filled with vibrant layers of sushi-grade salmon, crisp cucumber, creamy avocado, and delicate strips of cream cheese. Ideal for sushi enthusiasts, this recipe brings the authentic Japanese dining experience right to your kitchen. Using a bamboo sushi mat, you’ll master the technique of rolling tight sushi rolls, while a tangy rice vinegar blend ensures every bite is perfectly balanced. Serve your handmade creations with soy sauce, pickled ginger, and wasabi for an elegant meal that’s as visually stunning as it is delicious. Great for parties, date nights, or just indulging your sushi cravings, Ya Taki Sushi is a culinary adventure that's easy to recreate at home!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 4 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 Nori seaweed sheets
• 200 grams Fresh salmon (sushi-grade), sliced thinly
• 1 Cucumber, julienned
• 1 Avocado, sliced
• 100 grams Cream cheese, sliced into thin strips
• 0 (optional) Soy sauce (for dipping)
• 0 (optional) Pickled ginger
• 0 (optional) Wasabi

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Drain well.

Step 2

In a medium-sized pot, combine the rinsed rice with 2.5 cups of water. Cover the pot and bring to a boil over medium heat. Reduce the heat to low, and simmer for 15 minutes. Turn off the heat and let the rice sit with the lid on for an additional 10 minutes.

Step 3

While the rice is cooking, prepare the sushi seasoning by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve completely.

Step 4

Transfer the cooked rice to a large, shallow dish. Slowly drizzle the vinegar mixture over the hot rice while gently folding it in with a wooden spatula. Let the rice cool to room temperature.

Step 5

Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Place one nori sheet, shiny side down, on the plastic wrap.

Step 6

Wet your hands with a small bowl of water to prevent sticking. Take about 3/4 cup of sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top edge.

Step 7

In the center of the rice layer, place a thin strip each of salmon, cucumber, avocado, and cream cheese.

Step 8

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight cylinder. Seal the roll by slightly wetting the uncovered nori edge to make it stick.

Step 9

Repeat the process with the remaining ingredients to make additional rolls.

Step 10

Using a sharp knife dipped in water, slice each sushi roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 11

Serve the sushi with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	1523.8 grams (1523.8g)

Amount per serving	% Daily Value*
Calories	1452

Total Fat 51.90g	67%
Saturated Fat 24.50g	123%
Polyunsaturated Fat 0.00g
Cholesterol 240mg	80%
Sodium 4045mg	176%
Total Carbohydrate 164.90g	60%
Dietary Fiber 5.90g	21%
Total Sugars 32.30g
Protein 72.30g	145%

Vitamin D 1341IU	6706%
Calcium 260mg	20%
Iron 7mg	41%
Potassium 1601mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 20.4%

Carbs: 46.6%