Nigiri sushi recipe | Arla Recipe | Arla UK

Ingredients

• 450 g sushi rice
• 450 ml water
• 50 ml sugar
• 2 tsp coarse salt
• 75 ml Japanese rice vinegar
• 2½ tbsp wasabi
• 125 g fresh salmon (sushi quality − frozen minimum 24 hours and thawed)
• 100 ml salmon roe
• 125 g tuna (sushi quality − frozen minimum 24 hours and thawed)
• nori seaweed
• 125 g turbot (sushi quality − frozen minimum 24 hours and thawed)
• 3 tbsp lumpfish roe
• 2 avocados, very thinly slices
• Red nori seaweed
• 100 ml japanese soya sauce
• 75 g Pickled ginger
• wasabi