How Amanda Anisimova Serves Sushi | Athlete's Cookbook | Nike



Tennis phenom Amanda Anisimova has been knocking off high seeds left and right—but she’s not relying on talent alone. The 18-year-old is training on the court and in the gym, working on her mindset, and making sure her nutrition is dialed in.

“I eat mostly fish- and plant-based,” she tells us. “Meat makes me feel sluggish.” Still, Amanda doesn’t always find it easy to cook what she wants. “When I’m on the road, I order sushi, which is my favorite,” she says. “Obviously I can’t make it on my own.”

Enter James Davis, the host of Athlete’s Cookbook. On the latest episode, the comedian is determined to help Amanda learn to make her favorite meal—once he learns how to make it himself.

Ingredients
Serves 2

For the sushi rice:
1 2/3 cups water
2 cups short-grain brown rice, rinsed
1½ tbsp. rice wine vinegar
1 tbsp, organic cane sugar
¼ tsp. sea salt

For the salmon sushi: 
½ large avocado, thinly sliced 
½ lemon, juiced 
2 sheets nori 
2 cups cooked brown sushi rice, cooled 
8 oz. sushi-grade salmon, thinly sliced

For the veggie sushi: 
2 sheets nori
2 cups cooked brown sushi rice, cooled 
¼ cup shredded red cabbage
¼ cup red pepper strips
¼ cup julienned carrots
¼ cup baby spinach
½ large avocado, thinly sliced
½ lemon, juiced 

For garnish:
Sesame seeds
Soy sauce
Pickled ginger
Wasabi

How to make it:

In a medium saucepan, bring the water and rice to a boil over medium-high heat. Turn the heat to low and cover. Let rice cook undisturbed until all the water is absorbed and rice is tender, 30-45 minutes—but you should really just consult the package.

Sprinkle the sliced avocado with lemon juice. Combine the vinegar, sugar, and salt in a small saucepan and heat over low heat, stirring, until the sugar and salt dissolve. Turn off heat and let the vinegar mixture cool until the rice is done cooking, then pour it over the rice and stir to combine.

Place one sheet of nori on a sushi mat. Along the three quarters of the sheet closest to you, spread a scant cup of rice in a thin, even layer. Place other fillings near edge closest to you. Gently press rice down with your fingers as you roll the edge of the mat up and over the filling. Once you’ve made a tight roll, remove the mat, then slice the roll into 8 pieces. Top with sesame seeds and serve immediately with soy sauce, ginger, and wasabi.

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