Butterflushi

Ingredients:
  • Sushi Rice:
    • 2 cups sushi rice
    • 2 cups water
    • 1/3 cup rice vinegar
    • 3 tablespoons sugar
    • 1 teaspoon salt
  • Fillings:
    • 2 sheets nori (seaweed)
    • 1 cucumber, julienned
    • 1 avocado, sliced
    • 4 oz sashimi-grade tuna
    • 4 oz sashimi-grade salmon
    • 2 tablespoons sesame seeds (optional)
Instructions:
  1. Prepare Sushi Rice:
    • Rinse the sushi rice under cold water until the water runs clear.
    • Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
    • In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Do not boil.
    • Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow the rice to cool to room temperature.
  2. Shape the Butterfly Inside the Roll:
    • Lay out a bamboo sushi mat and cover it with plastic wrap.
    • Cut one sheet of nori in half. Lay the half nori sheet shiny side down on the mat.
    • Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
    • Place julienned cucumber and avocado slices horizontally across the center of the rice.
    • Roll up tightly to form a thin roll (like a hosomaki roll). Repeat this step to create another thin roll.
  3. Assemble the Butterfly:
    • Cut the second sheet of nori into quarters. Use two quarters to wrap around each thin roll to form a thicker base.
    • Lay out another half sheet of nori. Place the two thin rolls side by side horizontally on the nori sheet, close together.
    • Add another thin layer of rice on top to stick them together, and then carefully roll them up to form the butterfly’s wings.
  4. Add the Body:
    • Cut another quarter of a nori sheet and roll it up tightly to form the butterfly’s body.
    • Place the nori roll in the center between the two wings and wrap the entire assembly with a full sheet of nori.
  5. Complete the Roll:
    • Place the butterfly assembly in the center of a new full nori sheet.
    • Spread sushi rice evenly over the nori, leaving about 1 inch at the top edge.
    • Roll the entire assembly tightly using the bamboo mat, pressing firmly to seal.
  6. Cut and Serve:
    • Using a sharp knife, slice the roll into even pieces, revealing the butterfly shape inside.
    • Garnish with sesame seeds (optional) and serve with soy sauce, pickled ginger, and wasabi.