Sushi Regular Recipe
Recipe information
Make Sushi Regular in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Sushi Rice
Fillings & Toppings (Sushi Regular)
Assembly & Finish
Tools
Sushi Rice
1. Rinse rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling the rice, until the water runs nearly clear (about 3–5 minutes). Drain well.
2. Soak and cook
Transfer rinsed rice to a rice cooker or medium saucepan. Add 2.2 cups water. If using a rice cooker, follow cooker instructions. If using a saucepan, bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
3. Season rice
While rice is resting, mix 3 tbsp rice vinegar, 1.5 tsp sugar and 0.75 tsp salt in a small bowl until dissolved. Transfer cooked rice to a wide shallow bowl or hangiri if available. Gently fold in the vinegar mixture with a wooden spatula in cutting motions to avoid smashing grains, fanning the rice to cool to slightly above room temperature (about 5–10 minutes). Cover with a damp cloth to keep warm and slightly tacky.
Fillings & Toppings (Sushi Regular)
4. Prepare fillings
Slice sushi-grade tuna (or salmon) into thin sashimi-style pieces about 1/8–1/4 inch thick. Julienne 1/2 cup cucumber, thinly slice 1 avocado and drain/shred 4 oz imitation crab if using. If using tamago, cut into thin strips. Keep fillings chilled until ready to assemble.
5. Season condiments
Portion wasabi paste, pickled ginger and soy sauce into small serving dishes. Toast 1 tsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant (optional).
Assembly & Finish
6. Prepare your station
Place a bamboo rolling mat on a clean surface. If desired, wrap the mat with plastic wrap to prevent sticking. Keep a small bowl of water (or water with a splash of rice vinegar) nearby to wet your hands while handling rice.
7. Make nigiri-style (sushi regular - hand-pressed)
Wet your hands lightly. Take about 2 tablespoons (roughly 20–25 g) of seasoned sushi rice and shape it into a compact oblong mound using your fingers and palms (do not compress too tightly). Lightly smear a small dab of wasabi on one side of a tuna slice. Place the wasabi side down onto the rice mound. Gently press the fish onto the rice to adhere. Repeat to make 8–10 pieces, using the tuna (or salmon) and other toppings as desired.
8. Make maki (optional)
If you prefer rolls: place one nori sheet shiny side down on the mat. With wet hands, spread a thin, even layer of rice over 3/4 of the nori, leaving the top 1/4 clear. Arrange a line of fillings (cucumber, avocado, crab or tamago) across the rice near the bottom edge. Lift the mat edge and roll tightly away from you to form a cylinder, sealing the top edge with a little water. Use a sharp wet knife to slice each roll into 6–8 pieces, wiping the blade between cuts.
9. Finish and serve
Arrange nigiri and/or maki on a platter. Sprinkle toasted sesame seeds on rolls or fish if desired. Serve immediately with soy sauce, wasabi and pickled ginger on the side.
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