Sushi Recipe

Rinse the Rice

Rinse the sushi rice under cold water until the water runs clear. This helps to remove excess starch.

Cook the Rice

In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a spatula. Let it cool to room temperature.

Slice the Fish

Using a sharp knife, slice the fresh fish into thin strips, about 1/4 inch thick.

Cut the Vegetables

Peel the avocado, remove the pit, and cut it into thin slices. Wash the cucumber and slice it into thin strips.

Prepare Nori

Lay a sheet of nori on a bamboo sushi mat, shiny side down.

Spread Sushi Rice

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top.

Add Fillings

Place slices of fish, avocado, and cucumber in a line across the rice, about 1 inch from the bottom.

Roll the Sushi

Using the bamboo mat, start rolling the sushi away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the exposed edge of the nori and seal it with a little water.

Slice the Roll

Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between slices for clean cuts.

Arrange on Plate

Place the sliced sushi rolls on a plate. Serve with soy sauce, wasabi, and pickled ginger on the side.