Sushi Recipe

Rinse and soak rice

Place 2 cups short-grain rice in a fine-mesh sieve and rinse under cold running water, gently swirling with your hand, until the water runs clear (about 2–3 minutes). Drain and transfer to a pot or rice cooker. Add 2.25 cups water. Let the rice soak 20–30 minutes if using a pot; if using a rice cooker soaking is optional but recommended.

Cook rice

If using a pot: bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker: cook according to the rice cooker instructions and let rest 10 minutes after it finishes.

Prepare sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine 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 wide, shallow bowl (traditional hangiri) or a large bowl. Pour the sushi vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut through the rice — do not mash — to combine and fan simultaneously to cool the rice to near room temperature (this gives shine). Cover with a damp towel while you prepare fillings to keep rice from drying.

Prepare fish and fillings

If using raw sushi-grade fish, pat dry and slice against the grain into long thin strips about 1/4" wide for rolls or thin slices for nigiri. Peel, pit and slice avocado into thin strips. Trim cucumber, remove seeds with a spoon if watery, and cut into long thin matchsticks (~1/4" thick). Shred imitation crab or chop cooked shrimp into long strips if using.

Assemble spicy mayo

In a small bowl mix 3 tbs mayonnaise with 1 tsp sriracha. Adjust to taste. Transfer to a squeeze bottle or small bowl for drizzling/dipping.

Toast sesame seeds

Warm a small dry skillet over medium heat and toast 2 tsp sesame seeds, shaking the pan, until fragrant and lightly golden, about 1–2 minutes. Remove from heat and set aside.

Prepare workspace

Place a bamboo mat on your work surface and wrap it with plastic wrap (optional for easy cleaning). Place a sheet of nori shiny side down on the mat.

Spread rice on nori

With wet hands (to prevent sticking), take about 3/4 cup seasoned sushi rice and spread an even layer over the nori leaving a 1" (2.5 cm) strip at the far edge without rice. Keep the rice layer about 1/4" thick. Sprinkle a few toasted sesame seeds over the rice if desired.

Add fillings

Near the edge closest to you, arrange a strip of fish (or crab/shrimp), 2–3 strips of cucumber and 2–3 slices of avocado across the rice. Do not overfill.

Roll and seal

Lift the edge of the mat and nori, fold it over the fillings, and use the mat to press and roll the sushi away from you into a tight cylinder. Press gently to shape. When you reach the bare nori edge, wet it lightly with a fingertip and complete the roll to seal.

Cut rolls

Using a very sharp knife dipped in water and wiped between cuts, slice the roll into 6–8 equal pieces. Clean the knife between cuts to get clean slices.

To make nigiri, wet your hands and shape about 2 tablespoons of rice into an oblong (about 2" long) with a slight indentation on top. Place a thin slice of fish over the rice and press gently to adhere. If desired, smear a small dab of wasabi between the fish and rice.

Arrange rolls and/or nigiri on a platter. Garnish with pickled ginger, wasabi, small dish of soy sauce, a drizzle of spicy mayo, and a sprinkle of toasted sesame seeds. Serve immediately.