Sushi Recipe

Rinse Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently stirring with your hand until the water runs mostly clear (about 6–8 rinses). Drain 10–15 minutes.

Cook Rice

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

Season Rice

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Transfer cooked rice to a large shallow wooden or nonreactive bowl. Pour vinegar mixture evenly over rice and fold gently with a paddle or spatula to combine while fanning to cool. Rice should be slightly sticky and glossy. Cover with a damp towel and keep at room temperature (do not refrigerate) until assembly.

If using a bamboo mat, wrap it with plastic wrap to prevent rice sticking. Have nori sheets, a bowl of water (to wet your hands) and the mat ready near your rice bowl. Keep a damp towel for wiping fingers.

Prepare Fish

Keep sushi-grade fish chilled until just before assembly. Using a very sharp knife, slice tuna and salmon into thin sashimi-style slices (about 1/8–1/4 inch thick) for nigiri or for topping rolls. For nigiri portions, cut 8 oz into roughly 16 slices (about 1 oz each).

Prepare Shrimp

If using cooked shrimp, butterfly by slicing lengthwise without cutting through, press flat and chill. For nigiri place 1 shrimp per rice ball. For rolls, chop shrimp to desired length.

Keep proteins covered on ice or in the coolest part of the fridge until assembly to maintain freshness. Use within the same day.

Julienne cucumber into long thin matchsticks and remove watery seeds. Slice avocado just before assembly and toss with a few drops of lemon or rice vinegar to slow browning. Thinly slice green onion and pickled items. Arrange fillings in bowls for easy access during rolling.

Mix 4 tbs mayonnaise with 1 tsp sriracha if making spicy mayo. Have soy sauce, wasabi, pickled ginger, unagi sauce, sesame seeds and furikake available in small dishes for guests.

Basic Maki (seaweed outside)

Place one nori sheet shiny side down on the mat. Wet hands and take a golf-ball–sized portion (about 3/4 cup) of sushi rice and spread a thin even layer over the nori, leaving a 1-inch strip at the top free of rice. Sprinkle a little furikake or sesame seeds if desired. Along the center, place a line of filling (e.g., 2–3 strips cucumber, 2 strips avocado, 1–2 pieces crab or shrimp). Lift the mat edge nearest you and roll away from you, pressing lightly to form a tight cylinder. Seal the edge with a little water on the bare nori. Using a sharp wet knife, cut roll into 6–8 pieces, wiping the knife between cuts.

Inside-Out Roll (Uramaki)

Place plastic wrap over the bamboo mat. Lay one nori sheet on the plastic, rice-side down (spread rice across the nori), then carefully flip the nori so rice faces up on the plastic. Add fillings to the nori side, then roll using the mat to form a roll. Once rolled, press out, remove plastic, and top with slices of fish or a drizzle of unagi sauce. Cut as above.

Nigiri

Wet hands. Take about 2 tablespoons (roughly 20–25 g) of rice and form an oblong ball by gently pressing with thumb and forefinger. Smear a small dab of wasabi on one side of a fish slice (optional). Place fish slice over rice and press gently to adhere. For shrimp nigiri, place butterflied shrimp over rice. Garnish with sesame seeds, green onion or a thin brush of unagi sauce if desired.

Arrange nigiri and rolls on platters. Serve with small dishes of soy sauce, wasabi, pickled ginger, and spicy mayo/unagi sauce for drizzling or dipping. Keep raw fish chilled and consume promptly. For AYCE-style service at home, prepare components in batches and replenish platters so rice remains at room temperature but not warm.

Wipe and sanitize cutting boards and knives used for raw fish. Store any leftover protein tightly wrapped and refrigerated and consume within 24 hours. Discard rice left at room temperature for more than 4 hours.