Your perfect combination fish.
Your own Pangasius
recipe on
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Ingredients
Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
Filling:
- Cucumbers (raw)
- Red bell pepper (raw)
- Avocado (raw)
- Carrot (raw)
- Green onions (raw)
- Asparagus (cooked)
- Mushrooms (cooked)
- Eggplant (cooked)
- Seafood: baked breaded pangasius, cooked shrimp, crab, raw sushi-grade fish
- 4 sheets of nori
Condiments:
- Soy sauce
- Wasabi paste
- Pickled ginger
Sushi rolls with pangasius, shrimp, crab and more
Rating: 
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Sushi lover, pay attention! Are you ready for this delicious pangasius sushi recipe? We guarantee it will be the best you’ve ever tasted. Try it!
Serves
4 persons
Directions
- Rinse the rice and combine it in a pan with the water. Cover and bring to boil. Reduce to simmer for 20 minutes. At 20 minutes, turn off the heat, but keep the pan covered for 5 minutes.
- Meanwhile, dissolve the sugar and salt in the vinegar.
- When the rice is done, spread onto a platter and mix in the vinegar. Let it cool to room temperature.
- Place a sheet of nori smooth side down, longer edge facing you.
- Spread 1/2 cup rice over the nori, leaving a 1 cm border along the top. Wet your fingertips to aid in spreading the rice without sticking to your hands.
- Arrange fillings in a line down the center of the rice.
- Roll up tightly – preferably on a sushi rolling mat.
- Wet the 1 cm nori border lightly with water and finish rolling. Set aside – seam side down – while you make the rest.
- Cut each roll into 8 pieces, using a sharp knife and wiping it with a wet towel between each slice.
- Serve with condiments of choice.
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