Sushi Recipe

Rinse and soak rice

Place 2 cups short-grain Japanese rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the rinse water runs clear (about 2–3 minutes). Drain and transfer rice to a pot or rice cooker. Add 2.2 cups water. Let rice soak 30 minutes at room temperature (optional but recommended for better texture).

Cook rice

If using a rice cooker: follow manufacturer instructions. If using stovetop: bring rice and water to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes until water is absorbed. Turn off heat and let stand, covered, 10 minutes.

Prepare sushi vinegar (sushizu)

While rice cooks, combine 4 tablespoons rice vinegar, 2 tablespoons granulated sugar and 1 teaspoon fine sea salt in a small bowl. Stir until sugar and salt dissolve. Warm gently (microwave 10–15 seconds or stir over warm water) if needed to dissolve completely.

Season rice

Transfer hot cooked rice to a large shallow bowl (hangiri if available). Gently fold in the sushi vinegar with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly and create a glossy finish. Fan or let sit uncovered briefly until rice reaches body temperature (not warm-hot). Keep a damp towel over the rice to prevent drying while you prepare fillings.

Prepare fillings

Slice sushi-grade salmon and tuna into long rectangular strips about 1/3 inch thick and 3–4 inches long for nigiri or rolls. Julienne the cucumber and slice the avocado thinly. Mix shredded imitation crab with 2 tablespoons Japanese mayonnaise to make crab salad (kani mayo).

Make maki (rolled sushi)

Place a bamboo mat on a clean work surface and set a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny-side down on the mat. Wet your fingers with water to prevent sticking, then take about 3/4 to 1 cup of sushi rice and spread a thin, even layer over the nori, leaving a 1-inch bare border at the top edge. Sprinkle a few toasted sesame seeds if using. Arrange fillings (cucumber, avocado, salmon or crab salad) in a line about 1 inch from the bottom edge. Lift the mat edge and roll firmly away from you, pressing to form a tight cylinder. When you reach the bare border, wet it lightly to seal the roll. Use the mat to shape and tighten the roll.

Slice rolls

With a very sharp knife dipped in water, slice each roll into 6–8 even pieces. Clean and wet the knife between cuts to keep clean edges.

Make nigiri (hand-pressed sushi)

Wet your hands with water, take about 2 tablespoons of sushi rice and form an oblong mound. Lightly brush a small amount of wasabi on one side of a thin fish slice, then press fish gently onto the rice, shaping with your fingers so it adheres. Repeat for remaining pieces. Optionally sprinkle a few sesame seeds on top or a tiny brush of soy for flavor.

Arrange rolls and nigiri on a platter. Serve with soy sauce, pickled ginger and wasabi on the side. Provide small dishes for soy sauce. Advise diners to use ginger between different bites to cleanse the palate and to use wasabi sparingly. Leftover sushi rice should be stored separately; raw fish should be eaten fresh or stored properly refrigerated and consumed same day.

Keep a bowl of water with a splash of rice vinegar nearby to wet your hands and knife — this prevents sticking. Work efficiently once rice is seasoned; rice will firm up as it cools. Use a very sharp knife and make clean single strokes when slicing. If using raw fish, ensure it is labeled sushi- or sashimi-grade and handled with clean utensils and chilled until assembly.