Sushi Regular Recipe

Rinse and Cook Rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. If using a saucepan bring to a boil uncovered over medium-high heat, then reduce to low, cover, and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare Sushi Vinegar

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp kosher salt in a small bowl. Stir until sugar and salt dissolve. Warm slightly (microwave 10–15 seconds) if needed to dissolve fully.

Season Rice

Transfer hot cooked rice to a wide wooden or non-reactive bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting and fanning motions to coat grains without crushing. Fan the rice as you fold to cool to slightly above room temperature (about 10 minutes). Cover with a damp towel to keep moist until assembly.

Prepare Tuna Filling

If making Tuna rolls: dice or thinly slice 6 oz sushi-grade tuna. Optionally mix tuna with 1 tbs mayonnaise (or spicy mayo) to taste. Keep chilled until assembly.

Prepare California Filling

If making California rolls: shred 4 oz imitation crab (kanikama) into small strips. Peel and thinly slice 1 avocado. Julienne and lightly salt 1/2 cup cucumber, then squeeze out excess moisture with a paper towel. Toss shredded crab with a light touch of mayonnaise if desired.

Set up station with bamboo mat wrapped in plastic and a small bowl of water (to wet your hands/knife). Place 1 full-size nori sheet shiny side down on the mat.

Wet your hands and spread about 1 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free of rice to seal. Press rice gently to an even thickness (about 1/4 inch). Sprinkle 1/2 tsp toasted sesame seeds over rice if using.

For an inside-out style (rice outside): carefully flip the nori so rice faces down on the plastic-wrapped mat, then position fillings on the nori (seaweed side up). For traditional roll (nori outside): place fillings directly on rice side nearest you. Place about 2–3 oz of chosen filling across the center of the nori: either tuna mixture, or a line of shredded crab, avocado slices, and cucumber julienne.

Lift the edge of the mat closest to you and roll firmly but gently away from you, tucking the filling inside and forming a tight cylinder. Squeeze the mat around the roll to shape it. Continue rolling until sealed; moisten the top 1-inch strip of nori with a little water to seal if needed.

Using a sharp, wet knife, cut each roll into 4 equal pieces to yield 8 pieces total (for 2 rolls). Clean the knife between cuts and wet it to get clean slices.

Arrange the 8 pieces on a plate. Serve with soy sauce, small dab of wasabi, and pickled ginger on the side.

Serve immediately for best texture. If holding for up to 2 hours, keep covered with a damp towel and refrigerate; consume within 24 hours. Do not freeze prepared sushi.