Sushi Special Recipe

Rinse the rice

Place 2 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, gently swishing with your hand, until the water runs almost clear (about 3–5 minutes). This removes excess surface starch and prevents gummy rice.

Soak and cook

Transfer rinsed rice to a medium saucepan or rice cooker. Add 2 1/4 cups water. If using a saucepan, let the rice soak 30 minutes at room temperature before cooking. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar

While rice cooks, combine 3 tablespoons rice vinegar, 1 1/2 tablespoons sugar, and 1 teaspoon fine sea salt in a small saucepan or microwave-safe bowl. Warm gently just until sugar dissolves (do not boil). Cool slightly.

Season and cool rice

Transfer cooked rice to a wide, shallow bowl (ideally a hangiri or wooden bowl). Gently fold in the sushi vinegar mixture using a rice paddle or spatula with slicing motions — avoid mashing. Fan the rice as you fold to cool it quickly to room temperature; this gives a glossy texture. Cover with a damp cloth to keep it from drying until assembly.

Prepare seafood

Keep sushi-grade salmon and tuna chilled until ready. Using a very sharp knife, slice thinly across the grain into 1/8–1/4-inch slices for nigiri or into long strips for rolls. Shred imitation crab into bite-sized pieces if making inside-out rolls or hand rolls.

Prepare vegetables and avocado

Peel, pit, and thinly slice the avocado. Julienne and seed the cucumber into matchsticks. Keep slices/strips slightly damp-wet in a bowl to prevent browning of avocado until assembly.

Make spicy mayo (optional)

In a small bowl, combine 3 tablespoons mayonnaise with 1 teaspoon sriracha. Adjust heat to taste. Transfer to a squeeze bottle or small bowl for drizzling.

Set up

Arrange prepared fillings, nori sheets, and a bowl of water with a splash of rice vinegar to wet your hands. Keep a damp cloth handy to cover rice between steps.

Maki roll (traditional roll)

Place one nori sheet shiny-side down on the bamboo mat. Wet hands and spread a thin, even layer of sushi rice over the nori leaving a 1-inch strip at the top edge. Sprinkle a few sesame seeds over the rice if desired. Flip the nori so rice faces down and add a horizontal line of filling (e.g., 2–3 slices avocado, a few cucumber matchsticks, and shredded crab) about 1 inch from the bottom edge. Using the mat, roll tightly away from you, pressing gently to form a cylinder. Seal the top edge with a little water. Use a sharp wet knife to slice into 6–8 pieces. Wipe the knife between cuts for clean slices.

Inside-out roll (uramaki)

If making inside-out rolls, put plastic on the bamboo mat, place the nori on top, spread rice on the nori, flip the nori rice-side down, add fillings on nori, and roll as above. Press sesame seeds onto the rice exterior before slicing.

Nigiri

Wet your hands and take about 2 tablespoons of seasoned rice. Gently form an oblong mound (about 2 inches long) using light pressure — do not compress too hard. Dab a small smear of wasabi on one side of the fish slice, then drape the fish over the rice and press gently to adhere. Repeat with remaining fish and rice. Garnish with a small smear of spicy mayo or a sprinkle of scallions and toasted sesame seeds if desired.

Prepare condiments

Pour soy sauce into small dipping dishes. Place wasabi paste and pickled ginger on the serving platter. If you made spicy mayo, place it in a small bowl or squeeze bottle for drizzling.

Plate and serve

Arrange rolls and nigiri on a serving board. Garnish with thinly sliced scallions and a light sprinkle of toasted sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side. Leftover rice should be refrigerated and used within 24 hours; do not store raw fish leftovers at room temperature.