Sushi Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl and rinse under cold water, swirling 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 pot. Add 2.2 cups water. If using a rice cooker, cook according to the machine. If using a pot, cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice is cooking, combine 5 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve (do not boil). Remove from heat and cool slightly.

Season rice

Transfer hot cooked rice to a large, shallow nonreactive bowl (hangiri or wide bowl). Pour the seasoned vinegar evenly over the rice. Using a rice paddle or spatula, gently fold the rice (cutting motion) while fanning or allowing steam to escape until rice is glossy and slightly sticky but not mushy. Cool to lukewarm.

Prepare fish and proteins

Slice 8 oz sashimi-grade salmon or tuna into long, thin strips for rolls or into slices for nigiri. Flake or shred 4 oz imitation or cooked crab into bite-size pieces.

Prepare vegetables

Peel and slice 1 ripe avocado into thin slices. Julienne half a cucumber into long matchsticks (about 1/2 cup). Slice 2 scallions thinly on the diagonal.

Portion condiments

Arrange pickled ginger, wasabi paste, and soy sauce in small dishes for serving. Have toasted sesame seeds ready to sprinkle.

Prepare mat and nori

Place a bamboo mat on a work surface and optionally cover with plastic wrap for easier cleanup. Place one full nori sheet shiny-side down on the mat.

Spread rice on nori

With wet fingers (to prevent sticking), grab about 3/4 to 1 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip free along the far edge. Press gently to form an even layer about 1/4 inch thick.

Add fillings

Near the edge closest to you, arrange a line of your chosen fillings: strips of salmon or tuna (about 2 oz worth), a few cucumber matchsticks, 2–3 avocado slices, and a small amount of shredded crab if using. Sprinkle a few sliced scallions if desired.

Roll

Lift the near edge of the mat and begin rolling away from you, tucking the fillings inside and using the mat to press and shape the roll into a tight cylinder. Use gentle, even pressure to avoid squashing the roll.

Seal and slice

Wet the bare nori edge with a little water to seal the roll. Let rest a minute seam-side down. With a sharp dampened knife, trim the ends if desired and slice the roll into 6–8 pieces. Wipe the knife between cuts for clean slices.

Finish

Sprinkle toasted sesame seeds on top or inside if desired. Arrange on a plate with pickled ginger, wasabi, and soy sauce.

Shape rice

Wet your hands. Take about 2 tablespoons of seasoned rice and shape into an oblong mound (nigiri) using gentle pressure so it holds together but remains airy.

Top with fish

Brush a tiny bit of soy sauce or a drop of wasabi on a slice of sashimi (optional). Place the fish slice over the rice and gently press to adhere. Repeat for remaining pieces.

Serve

Arrange nigiri with pickled ginger and wasabi. Serve immediately with soy sauce for dipping.

Serve the sushi within 1–2 hours of assembly for best texture and flavor. Keep leftover seasoned rice refrigerated in an airtight container up to 24 hours (texture will change). Store raw fish separately and consume within the same day; do not keep sashimi-grade fish longer than recommended by your supplier.