Sushi Recipe
Make Sushi Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice & Seasoning
Fillings & Toppings (for assorted rolls / nigiri)
Optional Rolls & Sauces
Method
Sushi Rice & Seasoning
- 1
Rinse the Rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling with your hand, until the water runs clear (about 4–6 rinses). This removes excess starch and helps produce the proper sticky but separate texture.
- 2
Soak and Cook
Transfer the rinsed rice to a rice cooker or a medium saucepan. Add 2 1/4 cups water. If using a rice cooker, cook according to the cooker instructions. If using the stovetop: bring to a gentle boil over medium-high heat, then reduce to a low simmer, cover tightly, and cook 18 minutes. Remove from heat and let rest, covered, for 10 minutes.
- 3
Prepare Sushi Vinegar
While the rice cooks, combine 1/4 cup rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt in a small saucepan over low heat. Warm gently, stirring, just until the sugar and salt dissolve. Do not boil. Remove from heat and let cool slightly.
- 4
Season the Rice
Transfer the cooked rice to a large, shallow wooden or glass bowl (a hangiri is traditional). Gently fold the vinegar mixture into the rice using a wooden paddle or spatula with a slicing motion to avoid mashing grains. Fan the rice as you fold (or use an electric fan) to cool it quickly to body temperature — this gives rice its glossy finish. Cover rice with a damp towel and keep at room temperature; do not refrigerate.
Fillings & Toppings (for assorted rolls / nigiri)
- 5
Prepare Proteins and Vegetables
Using a very sharp knife lightly oiled with vegetable oil, slice the sushi-grade salmon and tuna into thin slices for nigiri (about 1/4" thick, 2–3" long). For rolls, cut into 1/4" x 3" strips. Shred or flake crab meat. Julienne the cucumber and slice avocado into even strips. Keep ingredients cold until assembly.
- 6
Make Spicy Mayo (optional)
In a small bowl, whisk together 3 tablespoons Japanese mayonnaise and 1 teaspoon sriracha. Adjust heat to taste. This sauce can be used inside rolls or drizzled on top.
- 7
Toast Sesame Seeds
In a small dry skillet over medium heat, toast 1 tablespoon sesame seeds, stirring constantly until fragrant and lightly golden, about 2 minutes. Remove from heat and set aside.
- 8
Portion Rice for Nigiri
Wet your hands with water (and a little rice vinegar to prevent sticking). Gently form about 2 tablespoons of sushi rice into an oblong mound (roughly 1 1/2" x 1/2") using your fingertips; do not compress too firmly. Repeat to make 8–10 nigiri bases. Keep a small bowl of water nearby to re-wet hands as needed.
- 9
Assemble Nigiri
Place a slice of fish (salmon or tuna) over each rice mound. If desired, add a tiny dab of wasabi between fish and rice. Lightly press fish to adhere. Arrange on a plate and garnish with a few toasted sesame seeds or thinly sliced scallion. Serve with pickled ginger and soy sauce.
Roll Assembly (Maki and Inside-Out Rolls)
- 10
Prepare Rolling Station
Lay out a bamboo sushi mat and cover it with plastic wrap to prevent sticking. Have a damp towel, a small bowl of water (with a little rice vinegar), and your prepared ingredients within reach.
- 11
Make a Basic Maki Roll (nori on outside)
Place 1 nori sheet shiny side down on the mat. Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1" strip at the far edge free of rice. Sprinkle toasted sesame seeds or a few scallions if desired. Arrange a row of filling (e.g., 3 strips cucumber, 3 strips avocado, and 2 ounces crab) across the rice about 1" from the near edge. Lift the mat edge and roll firmly but gently over the fillings, tucking to form a cylinder. Press the roll with the mat to seal, then set seam-side down.
- 12
Make an Inside-Out Roll (uramaki)
For inside-out rolls, lay plastic-wrapped mat down and place nori on top. Spread sushi rice on the nori, press evenly, then flip the nori/rice so rice is down on the plastic and nori facing up. Place fillings on the nori, then roll using the mat to create a roll with rice on the outside. You can press toasted panko on the exterior for a crunchy finish (lightly brush exterior with a thin smear of mayonnaise first).
- 13
Slice Rolls
Using a very sharp knife dipped in water and wiped between cuts, slice each roll into 6–8 pieces. Clean the knife between cuts to ensure clean edges. Arrange pieces on a platter and garnish with sesame seeds, eel sauce, or spicy mayo as desired.
Sauces, Plating & Serving
- 14
Arrange and Garnish
Place nigiri and sliced rolls on a serving board. Add small bowls of soy sauce and wasabi, and a mound of pickled ginger. Drizzle eel sauce or spicy mayo on rolls if desired; sprinkle reserved toasted sesame seeds and scallions for color.
- 15
Storage & Safety
Consume sushi the same day for best quality. Keep raw fish chilled on ice if not serving immediately and discard any unused raw fish after 24 hours. Leftover seasoned rice can be refrigerated up to 1 day but will lose its ideal texture.
