Sushi Entree Recipe
Make Sushi Entree Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings & Toppings
Optional Garnishes & Sauces
Tools
Method
Sushi Rice
- 1
Rinse the rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 rinses). Drain thoroughly for 15–30 minutes.
- 2
Cook the rice
Combine rinsed rice and 2.25 cups water in a heavy-bottomed pot with a tight-fitting lid (or rice cooker). Let stand 30 minutes if time allows. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–15 minutes (or follow rice cooker instructions) until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 3
Prepare sushi vinegar
While rice cooks, combine 4 tbs rice vinegar, 2 tsp granulated sugar, and 1 tsp fine sea salt in a small bowl. Stir until sugar and salt dissolve.
- 4
Season the rice
Transfer hot cooked rice to a large shallow bowl (hangiri ideal). Gently fold in the sushi vinegar with a rice paddle using cutting and fanning motions to cool the rice quickly and evenly. Fan the rice while folding to give a glossy finish. Aim for slightly warm rice. Cover with a damp cloth until ready to assemble (do not refrigerate).
Fillings & Toppings
- 5
- 6
Prepare nori and mat
Place a bamboo rolling mat on a flat surface and wrap it in plastic wrap to prevent sticking. Place one full nori sheet shiny side down on the mat.
- 7
Spread rice on nori
Wet your hands with water (and a little rice vinegar to prevent sticking). Take about 3/4 to 1 cup of sushi rice and evenly spread it over the nori, leaving a 1-inch strip at the far edge without rice. Press lightly — rice should be firm but not crushed.
- 8
Add fillings
Along the near edge of the rice (closest to you), line up fish strips, a few cucumber julienne, and a couple avocado slices. Add a sprinkle of thinly sliced scallions if using. For inside-out rolls (uramaki), place fillings on rice and flip later; for traditional maki, place fillings on nori before rice.
- 9
Roll the sushi
Lift the near edge of the mat and roll away from you, tucking the filling in with your fingers. Use the mat to press and form a tight cylinder, rolling until the seam meets. For inside-out rolls, invert the roll so rice is on the outside by placing another sheet of plastic over the nori and flipping before rolling.
- 10
Finish and slice
With a very sharp, dampened knife, trim the ends of the roll and slice into 6–8 pieces. Clean the knife between cuts with a damp cloth to keep slices neat. Arrange on a platter.
- 11
Plate and garnish
Top or garnish each piece with optional spicy mayo, a drizzle of eel sauce, toasted sesame seeds, and a sprinkle of furikake as desired. Serve with pickled ginger, wasabi paste and soy sauce on the side.
Optional Garnishes & Sauces
- 12
Make spicy mayo (optional)
Mix 1/4 cup mayonnaise with 1–2 tsp Sriracha (adjust to heat preference) until smooth. Transfer to a squeeze bottle for neat application.
- 13
- 14
Garnish
Sprinkle 1 tsp toasted sesame seeds and 1 tsp furikake over rolls. Serve immediately so rice remains at ideal texture.