Echigo Recipe
Make Echigo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Toppings
Method
Prepare Sushi Rice
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
Cook the Rice
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
Season the Rice
In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 20 seconds to dissolve, then fold this mixture into the warm rice using a wooden spatula. Let the rice cool to room temperature.
Prepare Toppings
Slice the Tuna
Using a sharp knife, cut fresh tuna into thin slices (about 1/4 inch thick).
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice into thin strips.
Slice the Cucumber
Peel the cucumber if desired, then slice it into thin strips as well.
Assemble the Sushi
Prepare the Nori
Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking.
Spread the Rice
With wet hands, take about a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge.
Roll the Sushi
Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little bit of water.
Cut the Roll
Using a sharp, wet knife, cut the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.