Sushi Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling the rice with your hand, until the water runs almost clear (about 4–6 rinses). Drain well.

Soak and cook

Transfer rinsed rice to a rice cooker or a heavy saucepan. Add 2 1/4 cups water. If using a rice cooker, cook according to the manufacturer's instructions. If using the stove, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, combine 4 tbsp rice vinegar, 2 tbsp sugar and 1 tsp fine sea salt in a small saucepan over low heat; stir just until sugar and salt dissolve. Do not boil. Transfer cooked rice to a large wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice quickly and give it a glossy finish. Fan the rice while mixing (or use a small fan) until it reaches body temperature. Cover with a damp clean kitchen towel to keep moist.

Prepare fillings

Thinly slice 8 oz sushi-grade salmon against the grain into pieces for nigiri or long strips for rolls. Shred 4 oz imitation crab or chop cooked shrimp into bite-size pieces. Peel and slice 1 avocado into thin slices and toss immediately with a few drops of rice vinegar to prevent browning. Julienne 1/2 cucumber (remove seeds) into matchsticks.

Assemble rolls (maki)

Place a sheet of nori shiny side down on the bamboo mat. Wet your hands with water mixed with a teaspoon of rice vinegar to keep rice from sticking. Spread a thin, even layer of sushi rice over the nori leaving a 1-inch strip at the far edge. Sprinkle a few toasted sesame seeds over the rice if desired. Arrange a line of filling (e.g., avocado + cucumber + crab or salmon) across the center. Lift the edge of the mat closest to you and roll firmly away from you, using the mat to shape a tight cylinder. Seal the edge by moistening the bare nori strip with a little water. Repeat to make 5–6 rolls.

Make nigiri (optional)

Wet hands and take about 2 tbsp (approximately golf-ball-sized) of rice, shape gently into an oblong mound. Dab a small amount of wasabi (optional) on top of the rice, then lay a slice of salmon over it and press gently to adhere. Repeat to make 8–10 nigiri pieces.

Slice rolls

Using a very sharp knife dampened with water (wipe between cuts), slice each roll into 6-8 pieces. Clean the knife between cuts to maintain neat slices.

Plate and garnish

Arrange sushi on a platter. Brush any exposed rice lightly with 1 tsp rice vinegar for shine. Sprinkle with 1 tbsp toasted sesame seeds and optional 1 tsp black sesame seeds. Serve with pickled ginger, wasabi, and soy sauce on the side.

Wrap the bamboo mat in plastic wrap before rolling to prevent rice from sticking and to keep the mat clean. Use a sharp knife and keep a small bowl of warm water nearby for dampening the blade between slices.