Ichogiri Recipe

I’ve always been a huge fan of sushi so i decided to try making my own at home with Japanese rice, tuna, cucumber, and avocado that turns out to be totally awesome when i throw in all the tips, tricks, and hacks i’ve learned along the way even if it’s not perfect every time.

I love making Ichogiri cause I think its a balanced dish of flavor and nutrition. I cook Japanese short-grain rice with water, rice vinegar, sugar and salt to form a tangy base then add thinly sliced sushi-grade tuna, crisp cucumber, avocado and toasted sesame seeds.

Its both simple and healthy.

Ingredients

• The Japanese short-grain rice is rich in carbs and gives a sticky base for sushi.
• Rice vinegar gives a tangy kick to balance out the sweetness.
• Sushi-grade tuna offers protein to build muscle and tastes really delicious.
• Crisp cucumber adds fiber and freshness while boosting crunch in every bite.
• Ripe avocado provides healthy fats, creaminess, and a mellow flavor combination.

Ingredient Quantities

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 3 tablespoons sugar
• 1 1/2 teaspoons salt
• 4 nori sheets, cut in half
• 200 grams sushi-grade tuna, thinly sliced
• 1 small cucumber, julienned
• 1 ripe avocado, sliced
• 2 tablespoons toasted sesame seeds
• Optional: soy sauce, wasabi, and pickled ginger for serving

How to Make this

1. Rinse the rice under cold water until the water runs clear to get rid of extra starch.

2. Combine the rice and 2 1/2 cups water in a pot, bring it to a boil then lower the heat and cover for about 18 minutes until it’s fully cooked.

3. While the rice cooks, mix the rice vinegar, sugar and salt in a small bowl until all the sugar dissolves.

4. Once the rice is done, transfer it to a large bowl and gently fold the vinegar mixture into the rice while it’s still warm.

5. Let the rice cool down to room temperature before you work with it, this helps keep it from falling apart.

6. Take one of the halved nori sheets and spread an even layer of rice over it, leaving a small gap at the top edge.

7. Arrange a few slices of tuna, some julienned cucumber and avocado slices along the center of the rice layer.

8. Sprinkle with toasted sesame seeds for added flavor and crunch.

9. Roll the nori sheet tightly from the filled side towards the empty edge, moistening the gap with a little water so it sticks together.

10. Slice the roll into bite-sized pieces and serve with soy sauce, wasabi and pickled ginger on the side if you like.

Equipment Needed

1. Fine mesh strainer to rinse the rice
2. Medium pot with lid for cooking the rice
3. Measuring cups for rice and water
4. Measuring spoons for the vinegar, sugar, and salt
5. Small bowl to mix the vinegar solution
6. Large bowl to transfer and cool the cooked rice
7. Spatula or rice paddle for gently folding in the vinegar mix
8. Knife for slicing the tuna, cucumber, avocado and the finished roll
9. Cutting board for prepping the tuna and vegetables
10. Optional bamboo sushi rolling mat to help roll the nori evenly

FAQ

• Question: What exactly is Ichogiri and what does it taste like?
  Answer: Its a fresh sushi dish where the rice is seasoned with vinegar, sugar, and salt, then layered with nori, tuna, cucumber, and avocado. It has a balanced mix of sweet and tangy flavors that really pops.
• Question: Can I use a different fish instead of tuna?
  Answer: Sure, you can swap tuna with salmon or any other sushi-grade fish. Just make sure its fresh, because the quality really matters.
• Question: How do I get the rice to come out tasty and fluffy?
  Answer: After cooking, mix the warm rice with the vinegar, sugar, and salt. Doing this while its still warm helps the rice absorb all the flavours nicely.
• Question: Do I need to cook the cucumber or avocado?
  Answer: No, you dont. Slice them fresh. The raw cucumber adds a crunchy texture while the avocado gives it a creamy feel.
• Question: What are some good additions to serve with Ichogiri?
  Answer: You can serve it with a bit of soy sauce, some wasabi, and pickled ginger if you like. These extras really enhance the overall flavor of the dish.

Ichogiri Recipe Substitutions and Variations

• Japanese short-grain rice: If you can’t get it, try medium-grain or any sushi rice you can snag from the store.
• Rice vinegar: Apple cider vinegar or even white wine vinegar works, just use a bit less since they’re a tad stronger.
• Sushi-grade tuna: If tuna is hard to find, high quality salmon or a well-cooked tuna steak can do the trick.
• Avocado: If a ripe avocado isn’t available, you might use slices of mango for a sweet twist.

Pro Tips

• When you rinse the rice, make sure you do it really well until the water runs clear. This gets rid of too much starch, but dont overdo it because stirring it up too much might break the grains.

• When mixing the rice vinegar, sugar and salt, try putting the mix in a small pan on low heat for a minute or two. This makes the sugar dissolve faster and the whole mix comes together smoothly.

• When you spread the rice on the nori, leave a little gap at the top so when you roll it the sheet sticks better. Dont pack the rice too tightly because it could make the roll turn mushy and fall apart.

• Use a sharp knife and dip it in a little water between cuts. This helps prevent the rice from sticking and gives you cleaner slices every time.