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Ingredients
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Sushi Rice
Fish and Vegetables
Nori and Garnishes
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the water is absorbed.
- 2
Season Rice
Once cooked, remove the saucepan from heat and let it sit for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spoon. Allow the rice to cool to room temperature.
Prepare Fish and Vegetables
- 3
Slice Fish
Using a sharp knife, slice the fresh salmon and tuna fillets into thin strips, about 1/4 inch thick.
- 4
Assemble Sushi Rolls
- 5
Lay Nori
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
- 6
Add Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of nori uncovered at the top.
- 7
- 8
Roll Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and roll it over the fillings, pressing gently to form a tight roll. Continue rolling until the entire sheet is rolled up.
- 9
Slice Rolls
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean edges.
- 10
Repeat
Repeat the process with the remaining nori sheets and fillings.
Serve
- 11
Arrange and Serve
Arrange the sushi pieces on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.