Sushi Recipe

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 mostly clear (about 4–6 rinses). This removes excess surface starch and prevents gummy rice.

Soak and cook

Transfer rinsed rice to a rice cooker or pot. Add 2.2 cups water (use slightly more than rice volume for short-grain). Let rice soak 30 minutes at room temperature (helps even cooking). If using a pot: cover, bring to a boil over medium-high heat, then reduce to low and simmer 12–15 minutes until water absorbed. Remove from heat and let rest, covered, 10 minutes.

Make sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar and 1 tsp fine sea salt in a small saucepan over low heat. Stir just until sugar and salt dissolve; do not boil. Cool slightly.

Season the rice

Transfer cooked rice to a large shallow nonreactive bowl (a hangiri if available). Pour the sushi vinegar evenly over the hot rice. Using a wooden paddle or spatula, gently fold and fan the rice to mix and cool it quickly — use slicing motions to avoid smashing the grains. Continue until rice is slightly glossy and at body temperature (about 5–10 minutes). Cover with a damp towel and keep at room temperature until assembly.

Prepare fish and proteins

If using sushi-grade fish: pat dry with paper towels and slice against the grain into 1/8–1/4-inch slices for nigiri or into thin long strips for rolls. If using shrimp: cook, peel and butterfly. If using imitation crab: shred or cut into strips. Keep chilled until assembly.

Prep vegetables and avocado

Peel, halve and pit the avocado, then slice into long thin pieces. Julienne the cucumber into long thin sticks, removing seeds so rolls are not watery. Toss avocado slices lightly with a teaspoon of rice vinegar if desired to slow browning.

Mix spicy mayo (optional)

If using Japanese mayonnaise and you want a spicy option, mix 2 tbs Japanese mayo with 1 tsp wasabi or sriracha to taste. Reserve for drizzling or filling.

Set up rolling station

Place a bamboo mat on a work surface and cover it with plastic wrap to prevent rice sticking. Have a small bowl of water (or water mixed with a little rice vinegar) to wet your fingers and keep rice from sticking.

Make maki rolls (basic inside-out or hosomaki)

For traditional maki with nori outside: place one nori sheet shiny side down on the mat. Wet your fingers and spread a thin even layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Sprinkle toasted sesame seeds if using. Place fillings (e.g., cucumber, avocado, crab or fish strips) in a line across the lower third of the sheet. Lift the mat edge, roll it over the fillings and press gently to shape into a cylinder; continue rolling to end, using the bare nori border to seal. Use a sharp wet knife to slice roll into 6–8 pieces; wipe the knife between cuts for clean slices.

Make nigiri

Wet your hands. Take about 20–25 g (a small handful) of sushi rice and shape into an oblong mound by gently pressing and forming with your fingers — do not compress too hard. Lightly dab a small amount of wasabi on one side of a fish slice, then press the fish onto the rice mound. For shrimp nigiri, place the butterflied shrimp over the rice and secure with a thin strip of nori if desired.

Alternative: inside-out (uramaki) and presentation

To make inside-out rolls: place plastic wrap on the mat, lay nori on top, spread rice on the nori, flip the nori so rice faces down, then add fillings and roll so rice is outside. Dust outside with sesame seeds or tobiko if available. Arrange rolls and nigiri on a platter; garnish with pickled ginger and wasabi; serve with soy sauce for dipping.

Serve sushi at once at room temperature. Offer small dishes of soy sauce, wasabi and pickled ginger on the side. Store leftover rice covered in the refrigerator up to 24 hours (best eaten same day). Keep raw fish refrigerated and consume promptly following food safety guidelines for sushi-grade seafood.