Sushi Recipe
Make Sushi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fillings & Toppings
Condiments & Garnish
Method
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 stirring with your hand, until the water runs nearly clear (about 3–5 minutes). Drain well.
- 2
Soak and cook
Transfer rinsed rice to a rice cooker or a medium saucepan. Add 2.2 cups water. If using a rice cooker, cook according to the cooker instructions. If using a saucepan, bring to a boil over medium-high heat, reduce to low, cover and simmer for 15 minutes. Turn off heat and let rest, covered, for 10 minutes.
- 3
Prepare 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 until sugar and salt dissolve; do not boil. Remove from heat and let cool slightly.
- 4
Season rice
Transfer cooked rice to a large wooden or non-reactive bowl (a hangiri or wide bowl works best). Pour the sushi vinegar evenly over the rice. Using a rice paddle or spatula, gently fold the rice—cutting and turning motions—to mix and cool. Fan the rice while folding to give it a glossy finish. Spread rice to help cool to room temperature (about 10–15 minutes).
Prepare Fillings & Toppings
- 5
Prepare fish
Keep fish chilled until ready. Using a very sharp knife, trim and cut the sushi-grade salmon and tuna into thin slices for nigiri or long strips (about 1/4" x 3"/0.6cm x 7.5cm) for rolls. If making rolls, aim for even, manageable pieces.
- 6
Prepare vegetables & crab
Peel and slice the avocado into thin slices. Julienne the cucumber into long, thin sticks, removing seeds if watery. Flake the imitation or cooked crab and mix with 3 tbs mayonnaise for a crab salad filling. If desired, toss cucumber with 1 tsp rice wine vinegar lightly and a pinch of salt.
- 7
Toast sesame seeds
In a small dry skillet over medium heat, toast 1 tbs sesame seeds, stirring frequently, until fragrant and lightly browned, about 2 minutes. Remove from heat and set aside.
Assemble Sushi Rolls (Maki)
- 8
Set up
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap (optional for easier cleaning). Have a small bowl of water nearby to wet your hands (prevents rice sticking).
- 9
Layer nori and rice
Place 1 nori sheet shiny side down on the mat. Wet your hands and take about 3/4 to 1 cup of prepared sushi rice. Spread the rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal the roll. Press gently but firmly to form an even layer about 1/4-inch thick.
- 10
- 11
Roll
Using the mat, lift the near edge and begin to roll away from you, tucking the fillings in with your fingers. Press gently but firmly as you roll to form a tight cylinder. When you reach the uncovered 1-inch strip, wet it lightly with water and finish rolling to seal.
- 12
Cut rolls
Using a very sharp knife dipped in water (wipe between cuts), cut the roll into 6–8 pieces. Sprinkle toasted sesame seeds over the cut rolls or on the rice before cutting if desired.
Assemble Nigiri & Serve
- 13
Form rice for nigiri
Wet your hands. Take about 2 tablespoons of seasoned sushi rice and shape into an oblong mound using gentle pressure with your palms (do not compact too tightly).
- 14
Top with fish
Place a thin slice of salmon or tuna over each rice mound. Optionally smear a small dab of wasabi between the rice and fish. For extra, press a thin sliver of avocado or a small pinch of toasted sesame seeds on top.
- 15
Plate and serve
Arrange nigiri and maki on a platter. Serve immediately with soy sauce, wasabi paste and pickled ginger on the side.